Guyanese Chicken Curry
Yes, I said chicken curry and not curry chicken. This is a staple in most Guyanese households. My recipe is pinched from my mum because we all know mums chicken curry is the best!
This is a foolproof recipe that will have you adding it to your weekly rotation, ready in 40 mins, and satisfies your soul!
I like to season my chicken the night before, and if you’re not a fan of bones you can use boneless chicken. If you’re going to go boneless I recommend using chicken thighs, they are more flavourful, and cheaper! This recipe is a firm favourite for one of my cook-a-longs, and you’ll also learn how to cook Guyanese oil roti to go with it, so if you fancy getting a group of friends or family together and learning how to cook this with me, you can book here.
Ingredients
1 whole chicken (ask your butcher to chop it up for curry)
1 1/2 tbsp curry powder
1 tbsp garam masala
1 tbs green seasoning
1 tbsp. Jeera
Chicken seasoning
All-purpose seasoning
2 cloves garlic, crushed
1/2 onion, diced
2 sprigs of fresh broadleaf thyme (use can use normal thyme if you don't have broadleaf)
2 spring onions, diced
1 large potato, cut into quarters
4 tbsp vegetable oil
Salt to taste
Wiri wiri pepper (you can use a scotch bonnet if you don't have wiri wiri)
Method
1. Wash and clean your chicken (lemon, lime vinegar whatever you choose)
2. Season with chicken seasoning, All purpose, and I add some green seasoning too but this is optional
3. In a bowl add your crushed garlic, curry powder, garam masala, a little water and mix into a paste (not too thick, you can see the consistency in my reel)
4. Pop a heavy based pan on the hob and set to a medium heat. Add the oil and once hot add your onions and soften, add the curry paste to it, cook for approx 2 mins. Stir the onions and paste together
5. Your paste will start to release all the aromas from the spices. If the paste is drying out add a touch of water and stir
6. Add your chicken and salt, and stir well, ensure the chicken is coated in the curry paste. Cover the pot and let the chicken cook for about 15 mins
7. Give it a quick stir. Add the potatoes and enough water to just cover the chicken and potatoes
8. Add your wiri wiri and spring onions to the pot
9. Let it cook for a further 15 mins, to evaporate the water, you want a thick gravy so don't let it dry down too much.
Serve with rice or roti and enjoy! I like a little pepper sauce with mine!
