Looking for a delicious and comforting meal that will transport your taste buds to the Caribbean? Look no further than this mouth-watering recipe for Guyanese curry chicken!
Guyanese cuisine is a delicious blend of different cultural influences, including African, Indian, European, and indigenous flavors. This type of curry is a popular dish in Guyanese households and can be found in many Guyanese restaurants around the world. It’s similar to Jamaican curry chicken and Indian curry, but with a unique blend of spices and ingredients that make it a true taste of Guyana.
This particular recipe for Guyanese curry chicken is made with boneless chicken thighs, potatoes, and a variety of aromatic spices such as garam masala, coriander seeds, and mustard seed. The dish also features the classic trio of ginger, garlic, and onion, as well as scotch bonnet pepper and wiri wiri peppers for heat. The chicken is first cooked in a frying pan until it’s browned on all sides, then simmered in a rich curry sauce made with curry paste, tomato paste, and chicken stock.
To make the curry even more flavorful, green seasoning, fresh herbs, lime juice, and brown sugar are added to the mix. This results in a rich, savory, and slightly sweet flavor that will make your taste buds dance with joy. The potatoes and chicken cook in their own juices until they’re tender and infused with all the delicious flavors of the curry.
When the curry is ready, serve it over white rice or with Indian flatbread for a hearty and satisfying meal that’s perfect for family get-togethers or special occasions. The dish is also great as leftovers and can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.
Here are some tips and tricks to help you make the perfect Guyanese curry chicken:
- Cut the chicken into small pieces to ensure it cooks evenly and absorbs all the flavors of the curry.
- Use a type of curry powder that you like and that suits your taste buds. Some people prefer a milder curry while others like it hot and spicy.
- If the curry is too watery, let it simmer for a few more minutes to thicken it up.
- For a creamier sauce, stir in a little coconut milk or heavy cream towards the end of cooking.
- Adjust the seasoning to your liking, adding more salt, pepper, or sugar as needed.
- Use boneless chicken breasts instead of thighs for a leaner option.
- Add more vegetables such as carrots or bell peppers to the dish for extra nutrition and flavor.
- Substitute the potatoes with sweet potatoes or butternut squash.
- Make the dish vegan by using tofu or chickpeas instead of chicken.
Recommended additional courses:
- Serve the curry with a side of vegetables such as steamed broccoli or roasted brussels sprouts.
- Add some freshness to your meal with a side of salad or sliced cucumbers.
- For a more authentic Guyanese experience, serve the curry with a side of dhal puri, a type of Indian flatbread that’s a popular accompaniment to Guyanese curries.
- And what better way to finish up your meal than with a local dessert like Guyanese Sponge Cake?
- If you like this Guyanese chicken curry, try making other types of Guyanese curries such as goat curry or shrimp curry.
- You can also try other Guyanese dishes, including Guyanese Black Cake Recipe.
- Explore other types of Indian cuisine with different recipes for chicken tikka masala, butter chicken, or chana masala.
This Guyanese curry chicken recipe is a true taste of Guyana, featuring a delicious blend of spices, tender chicken, and hearty potatoes simmered in a rich curry sauce. It’s a perfect comfort food that will fill your home with the fragrant aroma of delicious spices and transport you to the Caribbean in just a few bites. So why not try this delicious chicken curry recipe for your next family dinner or special occasion? Your taste buds will thank you!
- 2 lbs chicken, cut into small pieces
- 2 tablespoons curry powder
- 2 tablespoons oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 scotch bonnet pepper, seeded and minced
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 2 potatoes, peeled and cut into small cubes
- Salt and pepper to taste
- In a small bowl, mix together the curry powder and a little water to form a paste.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
- In the same pan, add the onion and cook until softened. Add the garlic, ginger, and scotch bonnet pepper and cook for an additional 2-3 minutes.
- Add the curry paste and tomato paste to the pan and cook for 1-2 minutes, stirring constantly.
- Pour in the chicken stock and stir well. Add the chicken back into the pan along with the potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes or until the chicken is cooked through and the potatoes are tender.
- Season with salt and pepper to taste.
- Serve the curry chicken over rice or with roti.
- If you prefer a milder curry, you can reduce the amount of curry powder or leave out the scotch bonnet pepper.
- For a richer and creamier sauce, you can stir in a little coconut milk or heavy cream towards the end of cooking.
- To ensure that the chicken cooks evenly, make sure to cut it into small, bite-sized pieces.
- You can customize this recipe by adding other vegetables such as carrots or bell peppers to the dish. Just add them to the pan with the potatoes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat in the microwave or on the stovetop before serving.
Nutrition Information:Yield: 6 Serving Size: 1/6 of Output
Amount Per Serving: Calories: 484Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 145mgSodium: 279mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 40g