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Pre-heat oven to 350 degrees F.
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1. Saute chicken in batches in hot skillet until no longer pink, using olive oil as needed. Put aside in medium bowl. Do not rinse skillet.
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2. Saute carrots and onions in same skillet over medium high heat for about 5 mins. Add curry powder, stir over medium high heat for 1 minute until fragrant. Remove from heat. Add celery and stir. Pour veggies into another medium bowl.
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3. Pour 1 cup chicken broth into skillet, and deglaze over medium heat, scraping up bits. Pour over veggies in bowl.
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4. Pour remaining cup chicken broth into skillet, Add both condensed soups. Stir over medium heat until warm.
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5. Add mint flakes, lemon peel, cayenne pepper, cinnamon, curry powder and bay leaves. Stir until well mixed.
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6. Pour chicken and veggies into soup mixture, stir gently.
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7. Pour mixture into large greased casserole dish or dutch oven and cover. Place in oven for 30 minutes.
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8. Mix Bisquick and milk in medium bowl.
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9, Remove chicken from oven and uncover. Raise oven to 400 degrees F.
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10. Drop dumpling mix by large spoonfuls on top of chicken stew. Return to oven uncovered for 10 minutes.
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11. Cover dish, decrease oven back down to 350 degrees F, and cook for another 10 minutes covered.
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12. Remove cover. If dumplings are not golden on top, leave in oven for another 3-5 minutes.
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13. Serve in bowls with a dumpling on top.
