- 4 chicken breasts halves
- 2 carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 2 onions, 1 quartered (leaving the root end attached) and 1 chopped
- 4 cloves garlic, 2 peeled and 2 grated or finely chopped
- 1 2-inch piece of fresh ginger, peeled, half sliced and half grated
- 1 bay leaf
- 1 lime, sliced
- 2 cardamom pods
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 McIntosh apple, peeled and chopped
- 1 red Fresno chili pepper, seeded and finely chopped
- 3 tablespoons curry powder
- 3 tablespoons flour
- 1/2 cup mango chutney, such as Major Grey
Place the chicken in a medium size soup pot. Add the carrots, celery, quartered onion, whole peeled garlic, sliced ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring it to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 40 minutes, or until cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, skin it, remove from the bone, and pull, slice or chop the meat into bite-size pieces.
Place a deep skillet over medium-high heat and add the EVOO, two turns of the pan, and the butter. Add the chopped onion, grated garlic, grated ginger, apple, chili pepper and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir and whisk in the reserved stock. Bring the mixture to a light simmer to thicken. Add in the reserved chicken and the mango chutney to sweeten a bit.