How to Make Guyanese Chicken Curry my way | Curry Chicken recipe |

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with less intensity.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-brand curry powder

Homemade blends can be tailored for freshness.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more economical.

Start with freshly washed and cleaned chicken thighs.

Season the chicken with onion powder, garlic powder, basil, black pepper, chicken bouillon seasoning, scallion, and allspice.

Add curry powder and turmeric to the chicken.

Roast jira and pimento seeds, then pound them into a powder and add to the chicken.

Blend garlic, onions, ginger, and scallion to make a paste and add to the chicken.

Mix everything well and let the chicken marinate for 30 minutes (or overnight if preferred).

After marinating, burn the curry in a pot.

Add the marinated chicken to the pot and ensure it's well incorporated with the curry.

Cover the pot and let the chicken sweat for about 15 minutes to release its juices.

Once the chicken has released its juices, add potatoes and carrots (optional).

Cover the pot again and let it come to a boil, then simmer until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary