Place chicken and ingredients for poaching in pot, cover with water, season the water with some sea salt and bring to gentle boil, reduce heat to simmer and poach for 40-45 minutes. Remove chicken to cool. Strain stock and return to stove to keep warm.
Heat a large deep skillet or Dutch oven over medium-high heat with EVOO. Heat oven to 400ºF.
Melt butter into oil and add onion, carrot, celery, parsnip, apple, ginger, garlic and season with salt and pepper, curry powder and cook to soften 7-8 minutes, stirring frequently. Sprinkle with flour and stir 1 minute more. Ladle in about 3 cups of reserved stock and stir in chutney to sweeten. Reduce heat to simmer.