Heat half the butter in a large non-stick skillet and brown chicken a few minutes until golden. Season with salt, pepper and curry powder. Transfer to a large bowl, making sure to leave cooking juices in the skillet.
Heat the remaining butter the same skillet over low heat and sweat onions. Turn heat up to high and, while stirring constantly, add maple syrup, a few sprigs of rosemary, garlic and apples. Continue cooking for a few minutes until apples are golden but still a little crunchy. Set aside half of this mixture.
Add chicken and cider to mixture remaining in the skillet. Cover, reduce heat and simmer 15 minutes, stirring from time to time.
When time has elapsed, check to see if chicken is cooked. Add the mixture that was set aside and the cream. Continue cooking a few minutes more to blend.