Halve the roast chicken or place whole on a high-rimmed baking sheet and season. Sprinkle generously with curry and paprika powder, salt and pepper on all sides. If you want, you can also use hot curry and hot paprika powder, because this is neutralized by the mild side dish. Peel the potatoes, cut into thick strips and lay out on the baking sheet around the chicken. Sprinkle with salt and pepper and then neatly spread caraway seeds over the potatoes. Put the chicken breast down with the potatoes at 200 ° C top / bottom heat in the oven on the middle level. After 30 minutes, turn the chicken and add the onions cut into rings. Cut the tomatoes into cubes, season well with salt and pepper and add 10 minutes later. After a further 10 minutes, add the eighthed apples. After another 10 minutes, pour the cream over everything, if you want, including the chicken. Leave in the oven for another 10 minutes, then take the chicken down. Sprinkle the vegetable layer on the baking sheet with the stock powder and mix everything together, season with nutmeg, salt and pepper. Put the chicken back in the oven briefly and in the meantime cut up the chicken. Arrange the vegetables on a large platter and place the chicken pieces on top. If you want it rustic, you can leave it on the baking sheet right away.
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