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Guyanese chicken curry
Bone-in chicken in a garam masala and geera curry, served with roti
In Guyana, Sunday is curry day in Indo-Guyanese homes from Berbice to the East Coast Demerara, and chicken curry with roti or rice is the classic. Its flavour comes from a green seasoning of herbs, garlic and wiri wiri pepper, and from geera (roasted cumin), with the curry powder fried until almost dry before the chicken goes in. The mistake is adding the chicken before the curry paste is properly cooked ("bunjayed"), which leaves a raw, dusty taste. Chef's tip: finish with a sprinkle of toasted geera and let the curry rest for 10 minutes before serving.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the green seasoning
- 4 thyme sprigsleaves only
For the curry
- 3 ⅓ lb chicken piecesbone in, skin removed
- 1 ½ tsp salt
- 1 tbsp ground roasted cumin (geera)
- 1 tsp garam masala
- 4 tbsp vegetable oil
- 1 onionchopped
- 2 cups water
- 2 potatoesin chunks
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Blend 4 spring onions, ⅔ oz coriander or culantro, 4 thyme sprigs, 6 garlic cloves and 2 wiri wiri peppers or 1 scotch bonnet with 2 tablespoons of water to a green paste.
Step 2: Rub 3 ⅓ lb chicken pieces with half the paste and 1 ½ tsp salt. Cover and marinate in the fridge for at least 1 hour.
60 minStep 3: Mix 3 tbsp Guyanese or Madras curry powder, half the ½ tbsp ground roasted cumin (geera) and 1 tsp garam masala with the rest of the green paste and 4 tablespoons of water.
Step 4: Heat 4 tbsp vegetable oil in a heavy pot, cook 1 onion for 4 minutes, then add the curry paste. Fry for 5–6 minutes, stirring, until it darkens, smells toasted and the oil separates.
10 minStep 5: Add the chicken and stir to coat. Cover and cook for 10 minutes so it releases its juices.
10 minStep 6: Add 2 cups water and 2 potatoes and simmer, partly covered, for 30 minutes, until the potatoes are soft and the sauce has thickened. The chicken must reach 165°F.
30 minStep 7: Sprinkle with the rest of ½ tbsp ground roasted cumin (geera), rest for 10 minutes and serve with roti or rice.
10 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 29 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guyanese chicken curry take?
- About 80 minutes in total: 25 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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