How to make the famous Guyanese Chicken Curry and Dhal Puri🇬🇾

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.

Boil split peas and grind them in an omega juicer machine.

Prepare chicken by washing and cutting it up; season with salt and green seasoning.

Blend garlic, green onions, thyme, and marijuana pepper (not mentioned in master recipe).

Mix turmeric powder, roasted jeera, goat and duck curry powder, lala's curry powder, and garam masala to create a curry paste.

Heat about a teaspoon of oil in a pot, add curry paste, and cook until fragrant.

Add seasoned chicken to the pot and mix well.

Add chopped onion and a teaspoon of salt to the pot, stirring to combine.

Add two small potatoes to the chicken curry to absorb flavors.

Add about 2 cups of water to the pot to create gravy and let it simmer until chicken is tender.

Prepare dough for dal puri by mixing flour with baking powder, salt, and roasted jeera.

Knead the dough and roll it into balls, filling them with the ground split peas mixture.

Cook the rolled dal puri on a roti pan, flipping until cooked through.

Plate the chicken curry and dal puri, garnishing with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: