The classic 'Vermont' style featuring grated apple and honey for a mild, sweet finish.
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Heat oil in a large pot over medium-high heat and sear the chicken until browned on all sides.
Add the sliced onions to the pot and sauté for 5 minutes until they become translucent and soft.
Stir in the carrots and potatoes, cooking for another 2 minutes to coat them in the oil.
Pour in the water and bring the mixture to a boil, then skim off any foam that rises to the surface.
Reduce heat to low, cover, and simmer for 15 minutes or until the vegetables are tender.
Stir in the grated apple and honey, allowing the flavors to meld into the broth.
Turn off the heat, add the curry roux blocks, and stir until completely dissolved.
Turn the heat back to low and simmer for 5 more minutes until the sauce thickens, then serve over steamed rice.
