Guyanese Chicken Curry

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and tailored to taste.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

Season the chicken pieces with thyme, garlic, and bouan powder.

Place the seasoned chicken in the refrigerator for at least 4 hours to marinate.

In a small bowl, combine curry powder, garam masala, jeera, a little green seasoning mix, and a little water to form a curry paste.

Heat vegetable oil in a pot over medium heat until hot.

Add the curry paste to the pot and fry for approximately 4 to 5 minutes, stirring occasionally.

If the paste becomes too dry, add about a tablespoon of water.

Add the marinated chicken to the curry paste and stir to coat well; let it cook in its own juices for about 15 to 20 minutes without adding any liquid.

After 15 minutes, add chopped onions and bay leaf to the pot; stir the chicken to release it from the bottom and cook for an additional 2 to 3 minutes.

Add peeled and sliced potato pieces to the pot, then add enough water to cover the chicken and potato.

Bring the mixture to a boil, then cover the pot and reduce the heat to low; allow it to simmer for about 15 to 20 minutes until the chicken is cooked and the potato is tender.

Add salt to taste, keeping in mind that the chicken was seasoned with bouan powder, which is salty.

Add freshly chopped scallion to the dish for brightness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary