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Guyanese Chicken Curry

Guyanese Chicken Curry is a traditional Guyanan recipe for a classic curry of bounjayed chicken and potatoes in a thick curry gravy that's Guyana's national dish. The full recipe is presented here and I hope you enjoy this classic Guyanan version of: Guyanese Chicken Curry.

prep time

25 minutes

cook time

55 minutes

Total Time:

70 minutes

Serves:

6

National:
Rating: 4.5 star rating

Tags : Curry National Dish Spice RecipesChicken RecipesFowl RecipesGuyana Recipes

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Method:

Begin with the fresh seasoning: In a blender, combine onion, garlic, thyme leaves, pepper, and 4 tbsp water. Blend until smooth and thick (think smoothie).

Wash and clean the chicken. Remove excess pieces of fat from the body then use a cleaver to chop into 8 cm pieces. Pat dry with paper towel, then set aside. To season the chiken, add 2 tbsp of the fresh seasoning to the chicken along with 1 tsp curry powder. Massage into the meat then set aside to marinate for 30 minutes (the remaining fresh seasoning can be stored in the refrigerator — it's great as a fish marinade).

For the seasoning paste: In a small bowl, mix 4 heaped tbsp of the fresh seasoning, 4 tbsp garam masala, 3 tsbp curry powder, ½ teaspoon ground cumin, and 80ml water into a paste.

Place a heavy-based pan over medium heat. Add 6 tbsp oil and when hot stir in the masala-curry powder paste and stir-fry for 2-3 minutes. stirring constantly, until the mixture is golden and no longer watery. Do not walk away from the stove during this step. If the masala paste sticks to the pot it will start to burn and result in a bitter-tasting curry.

Now bounjay the chicken: Add the marinated chicken pieces to the pan and stir to coat with masala-curry powder mixture. Add salt, cinnamon, and cloves at this point. Cover the pan and let chicken cook for 15-20 minutes over medium heat, stirring every once in a while. The chicken will release its own liquid. Remove the lid and the excess liquid from chicken to reduce until there is only a little gravy. Let the masala dry cook onto the chicken.

At this point, add just enough boiling water to cover the chicken. Stir in the tomato purée, and the chopped potatoes, then cover with lid.

Let the curry boil over medium-high heat until gravy has reduced by one-third and has thickened to your liking, (about 15 minutes or a little more).

When curry is done, sprinkle a little ground cumin on top, garnish with fresh sliced spring onions and serve.