Chicken Curry, version 2

This version has a tomato based sauce, the main ingredients are much the same. It is relatively mild in regards to heat. It is easy to add more heat, not so easy to take it away.

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

2 cinnamon sticks (or 1 tsp ground cinnamon)

3 cloves crushed garlic

2 tblsp curry powder (madras curry if possible)

1 tblsp cumin

1 tbsp brown sugar

1 tblsp garam masala

1 tbsp turmeric

2 tblsp tamarind paste (substitute lemon juice if necessary)

1 can (28 oz) crushed tomatoes

1 cup chicken stock

salt

optional crushed chili for additional heat

Directions

Cut the chicken into smaller pieces (12) (split the wings(4), legs(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, cinnamon sticks,and curry powder, Stir until the chicken is coated, add the vegetables, then add the brown sugar, cumin, garam masala, and tumeric.

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

When the chicken is cooked through,, then add the crushed tomatoes. Simmer at a low heat with the lid off until sauce thickens.

Check for salt