INDI Guyanese Chicken Curry 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.

Roughly chop the onion. Transfer to a small food processor, and add 3 tablespoons of water. Process to a slack paste. Put into a small bowl and reserve for use.

Put the chopped garlic and ginger into the same food processor and add 4 tbsp water. Process until smooth and spoon into another small bowl.

Heat the oil in a wok or pot over medium heat. Combine the INDI Geerah, INDI Garam Masala, INDI Curry Powder, cinnamon and black pepper to the pan.

Add the onion paste. Fry until the water evaporates and the onion turns golden. Add the garlic and ginger paste and cook for another 2 minutes. Stir.

Add the tomatoes. Continue cooking on medium heat for about 10 minutes without a lid until the tomatoes reduce and darken.

Add the chicken to the pan once the tomatoes have thickened to a paste. Cook for five minutes to coat the chicken in the curry paste and seal in the juices. Pour over the hot chicken stock. Simmer for 8-10 minutes without a lid until the chicken is tender and the masala lightly thickened.

Sprinkle with chopped coriander and serve with Roti or fluffy basmati rice.

Cooking Techniques

Equipment Needed

Spice Level: