Now let me explain—

Chicken broth— the amount can vary according to the number of people. I judge that one quart would serve about 6 people.

Cornstarch or flour—make the broth about the consistency of thin white sauce

Curry powder— be sure to get a good brand, as some are not satisfactory. I use Spice Islands. The amount will depend on your taste for curry or hot food. I would start with two teaspoons and go from there. I think it’s best to add curry to the chicken broth just before you add the chicken. I believe the curry loses some of its flavor if heated too long. Others do not have this opinion.

This recipe is from word of mouth, observation and experience.

I always like to have mango chutney, but in the US, it is hard to find and expensive.

Put your boned chicken in a pot, and cover with stock by about an inch. Bring to a simmer, lower heat, cover and cook through, about 30 minutes. Remove chicken from stock and let cool enough to handle. Shred, and reserve.

Meanwhile, return stock to a simmer. In a small bowl, make a slurry of about 1 tablespoon cornstarch and 2 tablespoons stock, whisking smooth. Add to stock, stirring constantly. Let thicken; you might need to make and add more slurry.

Add curry powder to taste, and return chicken to pot. Simmer for 10-15 minutes to allow flavors to blend. Taste for seasoning. Serve with condiments, over white rice.