Chicken Marsala Masala with Peach Watermelon Rind Chutney

Ingredients

• 4 cups chicken stock, divided
• 3 tablespoons butter, divided
• 1 bay leaf, fresh or dried
• 1 1/2 cups long grain rice
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
• Salt and freshly ground black pepper
• 1 red onion, quartered lengthwise then thinly sliced
• 4 cloves garlic, grated or thinly sliced
• 3 portobello mushrooms, thinly sliced
• 8 ounces shiitake mushrooms, stems removed and thinly sliced
• 2 tablespoons curry powder, a couple of palmfuls
• 2 teaspoons garam masala, 2/3 palmful
• 1/4 to 1/3 cup Marsala wine, eyeball it
• 2 peaches, chopped
• 1 inch fresh ginger root, grated
• 2 tablespoons cider vinegar
• 2 tablespoons light or dark brown sugar
• 1/2 cup pickled watermelon rind, chopped
• 1/2 cup chopped macadamia nuts, toasted
• A handful fresh flat parsley or cilantro, chopped
• 4 scallions, whites and greens, finely chopped

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