Season chicken with salt and pepper. Dredge chicken in flour and brown in hot oil. Remove from oil as soon as they are golden and in the same skillet add onion and cook until tender. Add tomato paste, curry and apple. Return chicken to skillet.
Dilute chicken bouillon in 1/2 cup water and add to chicken. Cover skillet and cook over moderate heat for 30 minutes or until chicken is tender. Add milk just before retiring chicken from heat. Correct seasoning.
Place hot rice on a serving platter and sprinkle over with ham and nuts. Arrange chicken pieces around rice alternating with avocado pieces.