Chop the chicken into chunks, peel the garlic and the onion then crush the garlic. Chop the carrot, the celery and the parsley. Peel the apple and dice it. Blanch the tomatoes in boiling water, once drained, peeled and deseed chop them finely.Heat 3 tbsp of oil and a clove of garlic in a pan and brown then add the chicken chunks and evenly golden. Pour the white wine and let it evaporate over a high heat, remove and drain the chicken and set them aside. In the same pan add the leftover oil, 1/2 chopped onion, the apple cubes, the celery, the carrot, a pinch of parsley and the leftover garlic then brown these vegetables.Add the curry, brown then add the tomatoes, a scoop of water, season with salt and pepper and simmer for 10 minutes. Toss the chunks of chicken in the pan and simmer for 15 more minutes. Drain the chicken again and keep it warm inside two plates.Sift the chicken's cooking juice, place it in the pan again, add the cream and let the sauce reduce by 1/3, season with salt and pepper, add the chicken chunks again and sprinkle with the parsley. Once the pasta is cooked add it to the sauce, mix well and serve.