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Guyanese Chicken Curry
Guyanese Chicken Curry
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
125 minutes
Guyanese chicken curry: A cherished Indian-inspired dish perfect for any occasion.
Ingredients:
  • For the chicken
  • 4 pounds chicken legs and thighs, skin removed, and thighs cut in half
  • 1 lime
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Madras curry powder
  • 2 tablespoons green seasoning
  • For the homemade green seasoning
  • 1 medium onion, roughly chopped
  • 10 cloves garlic, peeled
  • 2 wiri wiri peppers or 1 small Scotch bonnet or 1 habanero
  • 2 scallions
  • 2-3 tablespoons water
  • For the curry paste
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons madras curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoons geera (ground roasted cumin)
  • 4 tablespoons water
  • For the curry
  • 4 tablespoons neutral cooking oil such as canola, vegetable, or avocado
  • 1 small yellow onion, diced
  • 1 small scotch bonnet, habanero, 2 wiri wiri peppers
  • 6 cloves
  • 1/2 inch piece cinnamon stick
  • 1 small bay leaf
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons salt, plus more if needed
  • Kettle with 4-6 cups boiling water
  • 2 medium russet potatoes, peeled and chopped lengthwise into 5-6 slices
  • 3 scallions, thinly sliced
  • 1/2 teaspoon geera (ground roasted cumin)
Instructions:
  • Prepare the chicken: Place the chicken pieces in a large mixing bowl and add enough water to reach halfway up the bowl. Squeeze the juice of half a lime over the chicken and let it sit for 10 minutes to tenderize and remove excess fat. Drain and rinse the chicken thoroughly under cold water 2 to 3 times.
  • Prepare the green seasoning: While the chicken is marinating in the lime water, blend onion, garlic, pepper, scallions, and water in a blender until it forms a thick paste like smooth pesto sauce. Reserve 2 tablespoons for this recipe and freeze the rest for later use. Store in an airtight container or freeze in silicone ice cube trays for convenience. Use the seasoning as a base for various meat and rice dishes.
  • Prepare the chicken marinade: Pat the meat dry with a paper towel. Rub in the garam masala, curry powder, and green seasoning. Cover with plastic wrap or a clean dish towel and let marinate for at least 30 minutes.
  • Prepare the curry paste by mixing garam masala, curry powder, turmeric powder, geera, 2 tablespoons green seasoning, and water in a small bowl. Set it aside.
  • In a Dutch oven over medium heat, heat oil until shimmering. Add curry paste and cook, stirring continuously, until fragrant and slightly golden. Add chicken and stir until evenly coated in the flavorful paste.
  • Incorporate the onions, pepper, clove, cinnamon, bay leaf, tomato paste, and salt. Mix well and cook for 15 to 20 minutes, stirring occasionally. Allow the chicken to simmer in its own juices until slightly reduced. Once the chicken appears dry with the spices seared on, add boiling water halfway up the pot. Drain the potatoes and add them to the curry. Stir to combine.
  • Simmer the curry: Lower the heat to medium-low and simmer the curry uncovered, stirring occasionally, until the gravy thickens, about 20 to 25 minutes. Add scallions and geera, stir well, then remove from heat. Adjust seasoning with salt if necessary.
  • Serve: Enjoy the curry over a bed of fluffy rice or with warm roti. Tear off pieces of roti to savor the delicious curry. Store any extra curry in the fridge for up to 1 week. Feel free to rate this recipe below!

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