In a large Dutch oven, over medium heat, melt unsalted butter and saute yellow onion for about 2 minutes.
Add carrots, potatoes, and apple, and cook for 2 minutes. Then add garlic and ginger, and saute for 30 seconds.
Sprinkle flour, curry powder, and garam masala all over the vegetables, and cook for 1 minute.
Pour warm chicken stock over the vegetables, followed by soy sauce and honey. Stir and simmer for 10 to 15 minutes, or until the curry has thickened and the potatoes and carrots are cooked through.
Taste the curry and add salt if needed. Remove from heat.
Season chicken cutlets with salt from both sides.
Set up a dredging station, to 3 shallow bowls, add flour in one, eggs to another, and panko breadcrumbs to the last one.
Dip each chicken cutlet into flour, and egg, and then press into panko breadcrumbs.
Heat vegetable oil to 350°F (180°C), and fry the chicken cutlets in batches for 5 to 6 minutes, or until golden brown and the internal temperature is 165°F (74°C).
Remove from heat, allow to rest for a few minutes, and then slice into strips.
Serve the curry in bowls with cooked rice, and top with sliced chicken, garnish with green onions.
