Nice big chunks of meat from one of Gord Moat's free-range chickens. Rub in a mix of curry powder and spices plus a little lemon or lime juice. Marinate for a few hours.
Remove chicken and set aside. Sweat down some onions, chunks of potato, and garlic in some oil and spices.
Put chicken back in the pot. Add chicken stock, garam masala and some more curry powder. Cover and simmer for 30 - 40 minutes. Stir now and then and taste. Adjust spices if desired.
Serve over rice. Delicious.