6 chicken breast halves
2 cloves garlic
2 bay leaves
4 whole peppercorns
1 tsp. salt
1 carrot, sliced
1 onion, sliced
1/2 c. chopped celery
1 apple, peeled, cored, and chopped
3 tbsp. butter, melted
1 1/2 tbsp. curry powder
1/2 tsp. chili powder
3 tbsp. all-purpose flour
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
Celery leaves (optional)
Hot cooked rice
Assorted condiments

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

Saute carrot, onion, celery, and apple in butter in a Dutch oven 15 minutes or until tender. Add curry and chili powder, and cook 5 minutes, stirring occasionally. Add 1/2 cup reserved chicken broth. Place mixture in container of an electric blender, and process until smooth. Add flour, and process until well blended. Return mixture to Dutch oven, and cook until thickened.

Gradually add 2 cups reserved chicken broth, stirring constantly. Cook 5 minutes. Add mace and next 4 ingredients. Gently stir in chicken. Garnish with celery leaves, if desired. Serve over rice with several of the following condiments: flaked coconut, peanuts, chopped green pepper, chopped green onions, chopped hard-cooked egg, chutney, currants, and crumbled cooked bacon. Yield: 6 servings.