Guyanese Curry Chicken Recipe
Servings: 6 people
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!