Chicken Curry From Guyana Food

GUYANESE CHICKEN CURRY

Steps:

• In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and 1/4 cup water. Blend until smooth and thick like a smoothie.
• Wash and clean chicken (see below). Remove fat, chop into 3-inch pieces. Pat dry with paper towel, set aside.
• Add 2 tbsp of the seasoning to chicken plus 1 tsp curry powder. Massage into meat, let it rest for 1/2 hour minimum. Store remaining seasoning in a container in fridge for use in another recipe.
• In a bowl, mix 4 heaping tbsp fresh seasoning, 4 tbsp masala, 3 tsbp curry powder, 1/2 tsp geera, and 1/3 cup water into a paste.
• Heat an iron pot with 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
• Add chicken to pot and stir to coat with masala-curry powder mixture.
• Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while. Remove lid and allow water from chicken to evaporate. Chicken will then start to look "dry." Add salt and turn chicken.
• Add enough boiling water to cover chicken.
• Add tomato paste, and chopped potatoes, cover with lid.
• Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire.
• When curry is done, sprinkle a little geera on top and garnish with fresh scallions.

CHICKEN CURRY FROM GUYANA

Steps:

• In a large frying pan, saute onion and garlic in butter until soft.
• Grind herbs and spices. Add to onions. Stir until fragrant.
• Add vinegar, there should be enough vinegar to make a smooth paste. If not, add more.
• cover chicken with this paste and marinate chicken in it for 1 hour or more if you wish it more flavorful.
• When ready to cook, add chicken to large pan with enough water to reconstitute paste. Cover and cook for 45 minutes, adding water as needed.
• Add potatoes. Cook until potatoes are done.

GUYANESE CHICKEN CURRY

Steps:

• Prep the chicken: Put the chicken pieces in a large mixing bowl. Add enough water to come halfway up the bowl. Slice lime in half and squeeze the juice over the chicken. Set aside for 10 minutes. The acid from the lime helps to tenderize the meat and also aids in removing straggling pieces of fat. Drain the chicken and rinse with cold water 2 to 3 times.
• Make the green seasoning: While the chicken soaks in the lime water, make the seasoning. In a blender or food processor add the onion, garlic, pepper, scallions, and water. Blend into a paste. The consistency should be thick like a smooth pesto sauce. Set aside 2 tablespoons for this recipe and store the remainder in the freezer for other uses. Place green seasoning into an airtight freezer safe container or divide it up into silicone ice cube trays. When ready to use, just pop one out of the tray, melt in the microwave and use as needed. The green seasoning can be used as a base to season other meat or rice dishes.
• Marinate the chicken: Dry the meat with a paper towel. Add the garam masala, curry powder, and the green seasoning. Massage into the meat, cover with plastic wrap or a clean dish towel, and set aside to marinate for a minimum of 30 minutes.
• Make the curry paste: In a small bowl combine the garam masala, curry powder, turmeric powder, geera, 2 tablespoons green seasoning, and water. Set aside.
• Cook the curry paste: Heat the oil in a Dutch oven over medium heat. Add the curry paste and cook, stirring constantly, until the curry paste starts to look dry and a little browned. Add the chicken and stir to coat in the curry paste.
• Add the remaining ingredients: Add the onions, pepper, clove, cinnamon, bay leaf, tomato paste, and salt. Stir to combine and let cook, stirring occasionally, for 15 to 20 minutes. While the chicken is cooking it will release some liquid; let the chicken simmer in its juices until just a little is left. The chicken will begin to look dry with the spices almost seared on it. Pour in enough boiling water to come halfway up the pot. Remove potatoes from the water and add to the curry. Stir to combine.
• Let the curry simmer: Reduce the heat to medium-low. Let the curry simmer uncovered, stirring occasionally, until the gravy has reduced and starts to look thick, about 20 to 25 minutes. Add the scallions and geera and stir to combine. Remove from heat. Taste and adjust with additional salt if needed.
• Serve: Spoon curry over a plate of rice or serve with roti. Break off pieces of roti and scoop up the curry to enjoy. Any leftover curry will keep in your fridge for up to 1 week. Did you love this recipe? Give us some stars below!