Guyanese Chicken Curry

4.70 (3)
⏱ 125 mins 🍽 Serves 6 🌶 caribbean 🏷 Main course

This cherished Caribbean entree has its origins in Indian culinary traditions. The process involves marinating chicken in lime and a homemade green seasoning, then simmering it with a blend of curry spices, potatoes, and aromatics. The result is a deeply flavourful curry with a thick, rich gravy, perfect for serving with rice or roti for a satisfying lunch or dinner. The recipe yields enough for 6 people and requires about 125 minutes to prepare and cook.

Guyanese Chicken Curry

Ingredients

  • 4 pounds chicken legs and thighs, skin removed, and thighs cut in half
  • 1 lime
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Madras curry powder
  • 2 tablespoons green seasoning
  • 1 medium onion, roughly chopped
  • 10 cloves garlic, peeled
  • 2 wiri wiri peppers or 1 small Scotch bonnet or 1 habanero
  • 2 scallions
  • 2-3 tablespoons water
  • 2 tablespoons green seasoning
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons madras curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoons geera (ground roasted cumin)
  • 4 tablespoons water
  • 4 tablespoons neutral cooking oil such as canola, vegetable, or avocado
  • 1 small yellow onion, diced
  • 1 small scotch bonnet, habanero, 2 wiri wiri peppers
  • 6 cloves
  • 1/2 inch piece cinnamon stick
  • 1 small bay leaf
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons salt, plus more if needed
  • Kettle with 4-6 cups boiling water
  • 2 medium russet potatoes, peeled and chopped lengthwise into 5-6 slices
  • 3 scallions, thinly sliced
  • 1/2 teaspoon geera (ground roasted cumin)

Method

  1. Prepare the chicken by placing the pieces in a large bowl. Cover them halfway with water, then squeeze the juice from a halved lime over the top. Leave this to sit for 10 minutes. Afterwards, drain the chicken and rinse it 2 to 3 times with cold water.
  2. Create the green seasoning while the chicken soaks. Blend the onion, garlic, pepper, scallions, and 2-3 tablespoons water into a thick, pesto-like paste. Reserve 2 tablespoons for this recipe and freeze the rest for future use.
  3. Pat the chicken dry with paper towels. Massage the 1/2 teaspoon garam masala, 1/2 teaspoon Madras curry powder, and the 2 tablespoons green seasoning into the meat. Cover it and allow it to marinate for a minimum of 30 minutes.
  4. For the curry paste, mix together 1 1/2 teaspoons garam masala, 1 1/2 teaspoons madras curry powder, 1/2 teaspoon turmeric powder, 1/2 teaspoons geera, 2 tablespoons green seasoning, and 4 tablespoons water in a small bowl.
  5. Heat 4 tablespoons of oil in a Dutch oven. Add the curry paste and cook it, stirring constantly, until it appears dry and slightly browned. Stir in the marinated chicken to coat it in the paste.
  6. Introduce the diced onion, pepper, 6 cloves, 1/2 inch piece cinnamon stick, 1 small bay leaf, 1 tablespoon tomato paste, and 1 1/2 teaspoons salt. Stir everything together and cook for 15 to 20 minutes, letting the chicken simmer in its own juices. Once the liquid has mostly evaporated, pour in enough boiling water to reach halfway up the pot. Add the prepared potato slices.
  7. Lower the heat and let the curry simmer uncovered for about 20 to 25 minutes, until the gravy thickens. Stir in the sliced scallions and 1/2 teaspoon geera. Taste and add more salt if required before taking it off the heat.
  8. Serve the finished curry hot over rice or with roti on the side. Leftovers can be stored in the refrigerator for up to 1 week.

Nutrition (per serving)

Sodium936 mg

Recipe details

CategoryMain course
Cuisinecaribbean
AuthorAlica Ramkirpal-Senhouse