Cut slits in the chicken thighs to ensure the flavor enters in. Season chicken thighs and drumsticks with salt and pepper. Set aside.

Place 2 T. oil in a large stockpot or dutch oven. Heat on medium high. Brown chicken thighs and drumsticks on both sides, about 2-3 minutes on each side or until golden brown. You may need it do it in two batches. The chicken will not be fully cooked yet. Remove and set aside.

Wipe your dutch oven clean and remove any scraps. Heat 2 T. oil on medium heat. Add the diced onion and stir-fry for two minutes. Add the celery and carrots. Stir-fry for two more minutes or until the vegetables have softened but are still fragrant.

Add 2 T. curry powder and 4 T. of water to the vegetables. Mix until well incorporated. Add the chicken back into the dutch oven and gently mix. Add enough water into the pan until the chicken and vegetables are just about covered (about 10 cups of water).

Cover pan and let the mixture come to a boil. Add 1.5 tsp. salt and 2 bay leaves. Once boiling, bring the heat down to medium and let it simmer for 20 minutes, covered. Add the potatoes, bring to a boil again, and simmer for 15 more minutes.

In a small pot, carefully heat ⅛ cup oil on medium high. Once the oil is hot, take the pot off the stove. Gradually add in ¼ cup of flour. Whisk rapidly to remove any clumps and until smooth, about 1-2 minutes. Set aside 1 T. of the roux in a small bowl. You can refrigerate any leftover roux and it can keep for up to 1 month. Add 1 cup of the curry sauce to the small bowl with the roux. Whisk for 30 seconds until smooth. Strain to remove large clumps if needed.

Add the roux mixture to the dutch oven with the chicken. Let the chicken curry simmer for 5 more minutes to thicken up the sauce. Add more roux if needed. Add salt and pepper to taste. Serve with jasmine rice.