1In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, garlic, ginger, and a pinch of salt and cook, stirring, until it softens, about 5 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes. Stir in the curry powder, tomato paste, Worcestershire, honey, and 1 teaspoon salt.
2Slowly pour in the chicken broth, whisking until the sauce is smooth and combined. Bring the sauce to a boil. Add the coconut milk, chicken, sweet potatoes, and apple and stir to combine. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are cooked through, about 30 minutes. Taste and season with salt if necessary. Serve over rice.