Yvonne was not my aunt, I never met Aunt Yvonne, but according to my friend Gord, this tastes just like the curry that his Aunt Yvonne would make when he was young.

This is a mild curry, feel free to add more chilis to spice it up a bit. When making this, I like to use chicken with the bone in as it has more flavor. I usually remove most of the chicken shin as it will come off during cooking. I save the skin, wing tips and excess bones to make a stock at another time.

Chicken Curry

1 whole chicken 3 to 4 lbs

1 onion medium dice

1 bell pepper medium dice

2 carrots, split, sliced

1 stalk celery sliced

1/4 cup grated fresh ginger

3 cloves crushed garlic

2 tblsp curry powder (madras curry if possible)

1 tblsp cumin

1 tblsp garam masala

1 tsp turmeric

2 tblsp tamarind paste (substitute lemon juice if necessary)

1/2 cup water

2 tblsp flour

1 cup chicken stock

salt

optional crushed chili for additional heat

Directions

Cut the chicken into smaller pieces (12) (split wings(4), leg(2) thighs (2),

breast cut in 2(4), trim excess skin to discard or save for stock)

Rub the chicken pieces with a tsp of salt and the grated ginger. Set aside while prepping the vegetables.

Cover the bottom of a pan with a small amount of oil. Bring to a medium heat.

Place the chicken in the hot pan, cook until starting to brown, add in the garlic and curry powder, Stir until the chicken is coated, add the vegetables, then add the cumin, garam masala, and tumeric.

Once the spices are mixed in, add the tamarind paste and water, cover and simmer for 30 minutes.

When the chicken is cooked though, add the flour stir to coat the chicken, then add the chicken stock. Simmer at a low heat with the lid off until sauce thickens.

Check for salt