QUICK Guyanese Chicken Curry- Episode 468

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.

Heat vegetable oil in a heavy bottom pot or karahi until hot.

Add curry paste made from curry powder, masala, roasted ground cumin, and crushed garlic; fry for about 5-6 minutes until the mixture dries up and darkens in color.

Season the curry mixture with salt to build flavor while stirring.

Add sliced onions, sliced scallions, and crushed hot pepper; sauté for 3-4 minutes until onions cook down.

Incorporate homemade green seasoning, which includes culantro, scallions, thick leaf thyme, pepper, pimento peppers, garlic, and a little water; cook for another 3-4 minutes until the mixture sticks to the pot.

Add washed whole chicken to the pot, stir, and let it 'bungee' for 8-10 minutes to sear and release juices.

Season the chicken with black pepper and all-purpose seasoning while it cooks.

After about 12 minutes, ensure no excess juices remain in the pot before adding potatoes; stir to combine.

Add potatoes to the pot and sauté for 1 minute to soak in curry flavor.

Pour in water and add extra green seasoning; stir well to break up any bits stuck to the pot.

Bring the mixture to a boil, then lower the heat and cover; let simmer for 15-20 minutes until potatoes are tender.

Check the chicken for doneness and adjust seasoning as necessary; garnish with freshly chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary