Mother in Law Curry Chicken

This dish comes from my Mother-in-law and it is one of our family favorites, as a matter of fact this is what we had for dinner the night I brought my daughter home from the hospital. The dish can be spicy, as it was that night, and for the next day every time my daughter nursed she would scream and cry, I am guessing the milk was a little spicy but to this day she likes curry, just as long as it is not too spicy.

1 whole chicken cut into 9 pieces (2 breasts halved, 2 legs, 2 thighs, and the back)

2 Tablespoons vegetable oil

1 cup flour

Salt, pepper, paprika, and curry

put flour and spices in a shallow bowl. Heat the oil in a deep pan. Dredge chicken in flour mixture and fry in oil until all sides are golden brown (add more oil if needed). Remove browned chicken and place on a platter and set aside.

1 onion, chopped

2 stalk celery, chopped

2 medium carrots, chopped

2 Tablespoons mild Curry

2 Tablespoons Paprika

cayenne pepper to taste.

salt and pepper

chicken stock or water

1 cup frozen Corn

in the oil that the chicken was fried in cook the spices to release the flavors. add in the onion, carrot and celery and cook for a few minutes. Add in the stock and the chicken that was set aside. cover and cook until the chicken is done and almost falling off the bone. Add in the corn and heat through. Serve on Rice.