Place chicken in small pan and add enough water to come to top of chicken without completely submerging it. Add bay leaf and quartered onion to the pan. Bring to a boil and simmer chicken 10-12 minutes, until cooked through. Shred chicken with 2 forks and reserve. Strain liquid and reserve 1 1/2 to 2 cups.
Place EVOO in a large soup pot over medium-high heat. Add mushrooms and brown 10-12 minutes. Add carrots, celery, sliced onion, ginger and garlic to mushrooms and cook 5 minutes more, to soften. Season with salt, pepper and curry powder. Add stock and reserved poaching liquid to pan. Add in reserved chicken and stir in the chutney. Adjust salt and pepper to taste.