Mom's Curry Chicken

1. In a large pot over medium high heat, melt butter then add the flour; whisk for 1 min to cook the flour then add the curry powder, garam masala, and cayenne; whisk to cook the spices for 1 min then slowly whisk in the chicken stock 1/2 cup at a time until a paste forms; remove the paste from the pot and set aside.
2. Add the chicken to the pot and sauté in 1 Tbsp olive oil with 1 tsp kosher salt until just cooked through (3-4 mins) and then remove it from the pot.
3. Add 1 Tbsp more olive oil to the pot then add the ginger chunk and onion; sauté for 1 minute, then add the carrots, celery, and radishes along with 1 tsp kosher salt and sauté for 1 more min; add the potato and cauliflower and sauté for 1 min.
4. Add the chicken stock and bring to a boil over high heat, then turn down the heat to low and cover and simmer for 10 mins (or until veggies are almost tender), stirring occasionally.
5. Take out ginger chunk and add the chicken back into the pot; stir in the curry paste, soy sauce, and vinegar, and cook over medium heat stirring often for 3-5 more minutes until curry has thickened and chicken has heated back through; taste and add more salt if needed.
6. Serve over white rice and enjoy!