Boil the rice and one teaspoon of curry powder in a saucepan for 25 minutes.
Add the broccoli to the rice and cook for two more minutes.
Drain the rice and broccoli in a colander and rinse with cold water.
Simmer the chicken, sliced onion, stock, and bay leaf in water for 15 minutes.
Drain the chicken and reserve the cooking liquor for later use.
Sauté the chopped onion with cooking spray and remaining curry powder for three minutes.
Add 200ml of reserved liquor to the pan and simmer until mostly evaporated.
Spread the onions on a plate to cool, then chill them in the fridge.
Tear the chicken and combine it in a bowl with the rice, broccoli, and chilled onions.
Add almonds, apple, tomatoes, coriander, and lemon juice before seasoning and serving.