1
: In a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot. Cook, stirring occasionally for 3 minutes, until softened. Stir in flour and cook for 2 minutes. Add curry powder, stock and evaporated milk. Bring to a gentle boil. Add apple, reduce heat and cook, stirring often until thickened, about 8 to 10 minutes.
2
: Stir in chicken and heat through. Season with salt and pepper.
3
: While “stew” is cooking, cut top from 6 rolls. Hollow out rolls (make bread crumbs from this), leaving sturdy sides to hold filling. Toast rolls and tops in a preheated 400ºF (200ºC) oven for 6 to 8 minutes, until lightly toasted and partially dried.
4
: Arrange "containers" on serving dishes, spooning in chicken and vegetables, letting filling overflow. Garnish with parsley and tops.