This chicken curry is a special dish of Guyanese that can be enjoyed with rice, roti or a flatbread in any season. This is a typical Asian style dish, rich in flavors with lots of spices. Making this dish is easy with this simple recipe. Marinating takes time but the cooking time is just about 1.5 hours. You have to plan a day before if you want to this dish on special occasion.
Ingredients
- 4 large chicken thighs
- 2 tbsp vegetable oil, halved or omit
- 2-3 garlic cloves, chopped, minced or sliced
- 1 small onion, chopped & halved
- 1 small tomato, chopped
- 1 tsp of chili flakes
- 2-3 tbsp of curry powder
- ½-1 tsp of salt or omit
- ½-1 tsp dried turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cinnamon
- ½ tbsp of lemon juice
- 2-3 potatoes cut into small even pieces
- 2-3 carrots cut into small even pieces
- 2-3 cups of hot water
How to make curry chicken
Clean and wash the chicken thighs and cut into smaller pieces. Add garlic, onion, and 1 tbsp of curry powder. Mix well, cover and refrigerate for about 12 to 24 hours. Take the chicken out of refrigerator about 1 hour before cooking.
In a heavy bottom medium pan, heat vegetable oil on medium-high flame and add onion and chicken marinating mixture. Cook for a minute, stir occasionally.
Add all the remaining spices and cook for 10 minutes. Do not over-cook or burn the spices.
Now, add the chicken and cook for few minutes until lightly brown. Add tomatoes and stir for 1 minute.
Add 1 cup of hot water. Cover and bring to a boil. Slow down the heat and simmer for 45 minutes. Taste and add the seasoning according to your taste.
Add potatoes, carrots, and half cup of hot water. Cover and simmer for 30 minutes. Once the vegetables get tender, remove the pan from heat.
Serve this delicious chicken curry with rice or a flatbread and enjoy!
Guyanese Curry Chicken Recipe
Ingredients
- 4 large chicken thighs
- 2 tbsp vegetable oil, halved or omit
- 2-3 garlic cloves, chopped, minced or sliced
- 1 small onion, chopped & halved
- 1 small tomato, chopped
- 1 tsp of chili flakes
- 2-3 tbsp of curry powder
- ½-1 tsp of salt or omit
- ½-1 tsp dried turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cinnamon
- ½ tbsp of lemon juice
- 2-3 potatoes cut into small even pieces
- 2-3 carrots cut into small even pieces
- 2-3 cups of hot water
Instructions
- Clean and wash the chicken thighs and cut into smaller pieces. Add garlic, onion, and 1 tbsp of curry powder. Mix well, cover and refrigerate for about 12 to 24 hours. Take the chicken out of refrigerator about 1 hour before cooking.
- In a heavy bottom medium pan, heat vegetable oil on medium-high flame and add onion and chicken marinating mixture. Cook for a minute, stir occasionally.
- Add all the remaining spices and cook for 10 minutes. Do not over-cook or burn the spices.
- Now, add the chicken and cook for few minutes until lightly brown. Add tomatoes and stir for 1 minute.
- Add 1 cup of hot water. Cover and bring to a boil. Slow down the heat and simmer for 45 minutes. Taste and add the seasoning according to your taste.
- Add potatoes, carrots, and half cup of hot water. Cover and simmer for 30 minutes. Once the vegetables get tender, remove the pan from heat.
- Serve this delicious chicken curry with rice or a flatbread and enjoy!
