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Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add 1 small diced onion, 2 stalks diced celery, and 1 large diced carrot and sauté until tender, about 5 minutes. Stir in 2 cloves minced garlic and cook until fragrant, 20 seconds. Add 1 tablespoon flour, 2 teaspoons curry powder, and ¼ teaspoon red pepper flakes. Cook, stirring, until no white patches of flour remain.
Pour in 4 cups low-sodium chicken broth and combine. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
Add in a 6 ounces small cubed chicken breast, ½ a diced sweet apple, ⅓ cup uncooked long grain white rice, ¼ teaspoon salt, ¼ teaspoon pepper, and ⅛ teaspoon dried thyme. Return to a boil, then reduce to a gentle bubble and simmer until the rice is tender, 15 to 20 minutes.
Just before serving, stir in ½ cup heavy cream and warm through.
Serve with a sprinkle of chopped fresh parsley and enjoy warm naan!