Chicken Marsala Masala with Peach-Watermelon Rind Chutney

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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