GUYANESE CURRY CHICKEN RECIPE

Patsy Liverpool © Wednesday, November 7-2018

I love to cook, to see the ingredients successfully come together to make a beautiful, colourful, delicious meal. One of my favourite things to cook and eat is curried chicken. 

GUYANESE CURRY CHICKEN

INGREDIENTS

1 large onion

3 tbsp. oil

2 tsp. salt

3 medium potatoes, parboiled

1 tbsp. Indi Madras curry powder

1 tbsp. cumin powder

1/2 tbsp. ground geera

1/2 tbsp. garam masala

1/4 tsp cayenne pepper or paprika

2 cups water

3 cloves garlic, grated, diced or crushed (or 1 tbsp. granulated garlic)

2 pounds or 1 kilogram chicken thighs

To debone the chicken thighs; turn the chicken thigh flesh side down. Using a knife, cut along the thigh bone and away from the flesh, until the bone is completely free from the flesh.

Cut the meat (deboned chicken thighs) into 1 inch pieces and wash the meat with lime, lemon or vinegar and water.

Season with the meat with the salt and cayenne pepper or paprika.

METHOD

Pour the oil in a pan/pot and heat the oil

Cut up the onion and add it to the heating oil along with the garlic.

In a bowl, make a paste by mixing together the curry powder, cumin powder, ground geera, garam masala and 1/2 cup of water.

Then add the curry paste to the browning onions and garlic.

Cook for 3 minutes.

Add the chicken to the pot, coating the chicken with the curry paste.

Cook for 25 minutes or until chicken is fully cooked.

Add the parboiled potatoes and stir.

Pour about 1 and1/2 cups of water and stir to make a gravy.

Cook for 15-20 minutes.

By then the curry should have made a thick sauce, the potatoes and chicken thoroughly cooked and ready to be served with rice, roti or dahl puri.

Patsy Liverpool © Wednesday, November 7-2018