One theory claims this recipe made its way into New England via the sea captains who discovered it in their travels to India.
Combine chicken, onion, and water in Dutch oven. Cover and simmer 30 minutes. Remove chicken, discard skin and bones, chop meat, and set aside. Cool stock, chill, and skim fat from top. Reheat stock in Dutch oven with chicken. Melt butter in heavy skillet. Saute tomatoes, carrot, celery, pepper, and apples until soft. Sprinkle with flour stir until blended. Pour 1 cup hot stock into vegetables, stir until smooth, and add vegetables to Dutch oven. Simmer, partially covered, 10 minutes. Add mustard, parsley, and curry powder, stir until blended, and simmer, partially covered, 15 minutes longer. Season with salt and pepper. Serve with rice.