Guyanese Chicken Curry2012-06-30
This is a quick and delicious traditional curry-style dish from Guyana. The use of the chicken thighs keeps the meat moist and tender throughout the cooking process. This dish can be served with rice or with the Dhal Puri Roti.
- 3 lbs boneless chicken thighs, cut up into small pieces
- 4 medium potatoes, peeled and halved
- 4 whole garlic cloves
- 1 small hot pepper
- 2 medium onions (one ground, one chopped)
- 2 TBSP oil
- 2 TBSP ground curry powder
- 1 TBSP garam massala
- 6 whole clove
- 1 TBSP salt
- 2 scallions to garnish
Mash garlic, one onion, and pepper in mortar and pestle (or use food processor).
Heat oil in stew pan.
Add whole clove.
Add mixture of ground garlic and onion to oil.
Then add garam massala and curry powder.
Allow to sautee on low heat for about 3 to 4 minutes.
Add chicken and salt, sauté in spices.
Add potatoes and additional onion, chopped.
Cook on high heat for 15 to 20 minutes.
Add one cup of water. Bring to boil for about 20 minutes until potatoes are fully cooked.
Finely chop scallions, sprinkle on top of dish before serving.
Recipe courtesy of Veda Sukhu.
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