Heat a medium-size soup pot over medium to medium-high heat with 1 tablespoon EVOO, about 1 turn of the pan. Add the garlic, onion, carrots and celery and sauté until they start to soften up, 5-6 minutes.
Add the chicken stock and water, bring up to a boil, then reduce to a simmer and add the chicken and a bay leaf to the pot. Poach the chicken with a bay leaf until cooked through, 15 minutes. (The chicken can remain on stove over low heat through the curry preparation).
Get the rice started for tonight's dinner, according to package directions; it will take longer to cook than it takes to prepare the curry.