6 chicken breast halves, skinned & boned
2 garlic cloves, chopped
2 bay leaves
4 whole peppercorns
1 tsp. salt
1 carrot, sliced
1 onion, sliced
1/2 c. chopped celery
1 apple, peeled, cored & chopped
3 tbsp. butter
1 1/2 tbsp. curry powder
1/2 tsp. chili powder
1/2 c. chicken broth
3 tbsp. flour
2 c. chicken broth
1/4 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
Garnish & condiments if desired

Place chicken, garlic, bay leaves, peppercorns and salt in Dutch oven; add water to cover. Bring to a boil over medium heat; cover, reduce heat and simmer 45 minutes or until tender. Drain. Reserve broth. Cut chicken into bite sized pieces.

Saute carrot, onion, celery and apple in butter in Dutch oven 15 minutes or until tender. Add curry and chili powder and cook 5 minutes, stirring occasionally. Add 1/2 cup chicken broth.

Place mixture in blender and process until smooth. Add flour and process until well blended. Return mixture to Dutch oven and cook until thickened. Gradually add remaining chicken broth, stirring constantly. Cook 5 minutes. Add spices. Gently stir in chicken.

Serve over white rice with condiments if desired.

Condiments may include - peanuts, coconut, raisins, chutney, chopped green onions, chopped hard boiled egg, crumbled cooked bacon.