GUYANESE CHICKEN CURRY
Juicy pieces of halal chicken cooked with masala, curry powder, and geera makes this Guyanese chicken curry finger-licking good. Serve with dhal and rice for a perfect meal!
Provided by Alica
Time 1h10m
Number Of Ingredients 21
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.
GUYANESE CHICKEN CURRY
With roots in Indian cooking, Guyanese chicken curry is a beloved recipe you'll find at Guyanese tables for family get-togethers, holiday parties, weeknight dinners, or weekend afternoon meals.
Provided by Alica Ramkirpal-Senhouse
Categories Entree Dinner Lunch
Time 2h5m
Yield 6
Number Of Ingredients 32
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!
Nutrition Facts : Calories 772 kcal, Carbohydrate 20 g, Cholesterol 384 mg, Fiber 4 g, Protein 75 g, SaturatedFat 9 g, Sodium 937 mg, Sugar 2 g, Fat 42 g, UnsaturatedFat 0 g
GARAM MASALA SPICE MIX
Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth
Provided by Cassie Best
Categories Condiment, Dinner
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 8
Steps:
- Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
- Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.
EASY GARAM MASALA
This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg, Sugar 0.1 g
GARAM MASALA SPICE BLEND
I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.
Provided by Michelle
Categories World Cuisine Recipes Asian Indian
Time 17m
Yield 20
Number Of Ingredients 9
Steps:
- Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
- Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.4 mg
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