Tastes great with rice

This is a recipe for curry chicken, a dish my mom makes frequently and that goes really well over a lot of white rice. It was originally my grandfather's recipe, and probably his adoptive parents' before that. "Farmer's food." The portions are kind of flexible.

1. Brown a large family package of chicken thighs (I prefer boneless/skinless) in a pot with peanut oil and salt. Remove from pot and set aside, draining most of the grease.
2. Chop 1 onion, 1 green pepper, 2 stalks celery, and garlic and cook until just soft in the chicken grease remaining in the pot.
3. Add ~2 tbsp curry powder and a generous swish of soy sauce. Stir and cook briefly.
4. Mix in 4 large potatoes, peeled and chopped, the cooked chicken pieces, 2 c. water, and 2 cubes chicken bouillon.
5. Bring to a boil, then cover, reduce heat, and simmer for about 20 mins, until potatoes are tender.
6. On the side, make a paste by mixing a couple tablespoons corn starch and a few spoonfuls of the broth. It should be the consistency of half and half.
7. Pour corn starch mixture into the pot to thicken the sauce. Stir well and allow dish to return to a boil.
8. Serve hot, with rice.