CURRY CHICKEN | recipe guyanese style 🇬🇾

Wash the chicken in vinegar and lemon juice.

Season the chicken with fresh green seasoning, all-purpose seasoning, chicken bouillon, complete seasoning, and black pepper. Mix until well combined and let it marinate for about 2 hours.

Combine jeera (cumin), garam masala, curry powder, and a little bit of green seasoning in a bowl. Add some water and mix until it forms a paste.

In preheated oil, add the curry paste and cook for about 3 to 4 minutes.

Add garlic and onions to the curry paste and let them cook for about 2 minutes until fragrant.

Add water to create a sauce to coat the chicken and let it cook for another 2 minutes.

Add the marinated chicken to the pot, ensuring it's evenly coated with the curry sauce. Let it cook for about 15 minutes to absorb flavors and release juices.

After 15 minutes, add hot water to the pot to maintain cooking temperature and let it cook for about 30 to 35 minutes for tender chicken.

After 30 minutes, add potatoes, remaining onions and garlic, thyme, additional seasoning, more water for potatoes to cook, and habanero peppers. Cover and let the potatoes become tender.

Finish with fresh green onions before serving.

Equipment Needed

Dietary

Allergens