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    "Home" » Dairy Free

    Guyanese Style Chicken Curry

    Published: Sep 19, 2020 · Modified: Apr 29, 2022 by Althea Brown · This post may contain affiliate links · 23 Comments

    Jump to Recipe Print Recipe

    Guyanese Style Chicken Curry is a constant in our home and in most Guyanese and Caribbean households. It is the description of comfort food for my children. When they are not feeling so great, they ask for chicken curry and roti. In Kindergarten when everyone shared that their favorite food was pizza, my little Andrew said his favorite food is chicken curry and roti. This dish is near to my heart and it was one of the first things I learned to cook.

    Jump to:
    • Why use a Whole Chicken?
    • Making the Masala
    • Making the curry paste
    • Bringing this dish together
    • Making this dish Whole30
    • Save it for later
    • The Printable Chicken Curry Recipe:
    • Printable Recipe Card
    • Follow me on Instagram

    I remember watching my mother make masala by toasting spices in a frying pan then taking her belnah (rolling pin) and crushing them with a back and forth rolling motion. Her firm constant pressure creating a smooth powder like consistency that today can easily be achieved with a spice grinder. The smell of geera, coriander and mustard seeds toasting takes me back to these days every time.

    Why use a Whole Chicken?

    When I make Chicken Curry I prefer to use a whole chicken versus just the thighs or drumsticks. Although if I don't have a whole chicken and I have thighs and drumsticks I will choose those over chicken breasts. Unless I am making Bunjal Chicken which is a different recipe all together. Click here to check it out.

    The flavor from using the bones, some of the skin and all the different parts of a whole chicken is simply delicious. The best curry I have ever made is when I am using an entire chicken. And don't worry about leftovers, if there are any it stores well in the refrigerator and can be easily reheated on the stovetop or in the microwave.

    Making the Masala

    There are two ways to make masala. You can make your masala by roasting and grinding whole spices or you can use a combination of store bought ground spices. The flavor is richer when you use whole spices however, it is not so significantly richer that I must use whole spices every time. I believe that it is okay to evolve some recipes over time and store bought ground spices are good enough.

    Making the curry paste

    Using fresh herbs to make this curry paste is often the difference between a thick curry and a watery curry. When I was a little girl I watched my grandmother grind her herbs with a lorah and sill, a flat and a round stone used for grinding herbs and spices much like a mortar and pestle. She had a kind of rhythm that crushed garlic, cropped onions, peppers and thyme into a smooth paste in what seemed like seconds to me. When these two items came out you knew "grandmother" (as we called her) was about to get down in the kitchen. And you knew it was about to be amazing. Back then she cooked over a fireside (a mud oven/stove used in traditional Guyanese cooking). The flavor of a fireside Chicken Curry is unmatched.

    When the fresh herbs, combine with the ground spices and some water you create an aromatic curry paste. Uncooked or cooked, this curry paste can last up to a week in the refrigerator. Sometimes I make it ahead and freeze it for quick meals during the week. Don't tell my mom I'm freezing my curry paste and may my grandmother in heaven look the other way as I write this!

    Bringing this dish together

    The secret to a great Chicken Curry is absolutely in the curry paste. How you make it is key but also how you cook it. Tips for cooking perfect curry paste:

    1. Always start with a hot pot. Let your pot come up to temperature before adding your oil. This prevents your curry paste from sticking
    2. Use a lot of oil. Yes, I know I said a lot of oil. Don't skim on the oil or the curry paste will burn.
    3. Fry/Cook your curry paste on high heat but watch it like a hawk. If it burns it will significantly alter the taste of your dish. Burnt curry is not tasty.
    4. Don't cook the paste until it is completely dry. Leave a little bit of sauciness to coat the chicken pieces.

    As I mention before you can cook your curry paste ahead and stick it in the refrigerator or freeze it for future use. Sorry mom.

    Making this dish Whole30

    This recipe is naturally Whole30 compatible, but be careful when choosing your curry powder as some brands have fillers that are not Whole30 compatible. Most Caribbean people eat Chicken Curry with roti or rice which would make their meal not Whole30 compatible. When I'm on a Whole30 round I love eating my Chicken Curry with coconut cauliflower rice or cauliflower rice and split peas.

    Save it for later

    The Printable Chicken Curry Recipe:

    Printable Recipe Card

    Guyanese Style Chicken Curry

    Althea Brown
    An aromatic yellow curry with rich Madras influences
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Paleo, Whole30
    Cuisine Guyanese
    Servings 6 Servings

    Ingredients
      

    • 1 Whole Chicken about 5 lbs, cleaned and chopped into 2 inch pieces
    • 1 ½ cup of water
    • 3 tablespoons of oil for cooking
    • 2 large russet potatoes peeled and diced (about 1 lb)

    To season the chicken:

    • 1 tablespoons of onion powder
    • Salt to taste or 1 teaspoon of salt
    • 1 teaspoon of garlic powder

    Fresh Herbs:

    • 2 green onions
    • ¼ cup of cilantro or coriander leaves
    • ¼ cup of parsley
    • 1-2 shallots or 1 yellow onion
    • 6 cloves of garlic
    • 1-2 wiri wiri pepper or ½ habanero pepper

    Spices:

    • 3 tablespoon of yellow curry powder
    • ¼ teaspoon of ground turmeric
    • 1 teaspoon of ground coriander
    • 2 teaspoons of roasted ground cumin
    • ¼ teaspoon of garam masala
    • ¼ teaspoon of paprika
    • 1 teaspoon of ground mustard
    • 1 bay leaf

    Instructions
     

    Season the chicken

    • Add the onion powder, granulated garlic and salt to the chopped chicken.
    • Then mix together well and set aside

    Making the curry paste:

    • Combine all of the fresh herbs and ½ cup of water in a food processor or a blender cup and process/blend until a smooth paste forms
    • Then add to a mixing bowl and combine with all of the spices and mix together to form a thick curry paste

    Cooking the Curry

    • Add a large pot to high heat and bring up to temperature. When the pot is hot add oil and allow the oil to come up to temperature
    • Then when the oil is hot add the curry paste and cook for about 5 minutes or until the paste becomes some what dry, stirring often to prevent the paste from burning
    • Next add the seasoned chicken and mix until it is fully combined with the cooked curry paste
    • Continue to sauté on high heat, stirring often to prevent the chicken from burning or becoming too brown.
    • Then reduce the heat to medium, cover and let the chicken cook in it's natural juices
    • After 10 minutes stir the chicken and continue to cook covered until the juices thicken
    • Next add the diced potatoes and continue to sauté uncovered
    • Then when the natural juices from the chicken cook down add 1 cup of water then increase the heat to high, cover and continue to cook, stirring often until the chicken cooks and the curry thickens.This should take about 20 minutes. If necessary you may add more water about ½ cup at a time
    • Once the potatoes are fork tender, the chicken is fully cooked and the curry sauce is thick remove from the heat and enjoy

    Notes

    When making this curry for my children I don't add any wiri wiri or habanero pepper. I love a spicy curry but I want my children to enjoy our traditional food without complaining about how spicy it is.
    The manage the spice in curry dishes, choose a curry powder that doesn't have chili listed as one of it's ingredients. A mild yellow curry is perfect. Then you can increase the heat to your liking by adding fresh peppers like wiri wiri, habanero and chilis or you can add chili powder.
    Tried this recipe?Let us know how it was!

    Follow me on Instagram

    Do you follow me on instragram (@metemgee)? I recently demonstrated how to break down a whole chicken into sizable pieces for curries and stews. It's saved to my highlight if you are on instagram and want to check it out.

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    Reader Interactions

    Comments

    1. jane says

      September 21, 2020 at 12:14 pm

      Those don't look like 2" pieces of chicken.

      Reply
      • Althea Brown says

        September 21, 2020 at 12:46 pm

        For the most part they are with the exception of the drumsticks and bony pieces that couldn’t get cut into that size. Check out my Instagram @metemgee to see how I chopped up the Whole chicken.

        Reply
      • Carla Massaro says

        June 20, 2021 at 8:37 pm

        5 stars
        Amazing! Came out great the first time! I overcooked my potatoes a bit but it was still so yummy and they just thickened it a bit! Definitely a make again!

        Reply
    2. @Cacaomaa says

      October 19, 2020 at 11:19 am

      5 stars
      I tried this and it came out fantastic! Ty

      Reply
    3. Nadira says

      November 08, 2020 at 10:22 pm

      How would you make this in an instant pot?

      Reply
      • Althea Brown says

        November 09, 2020 at 1:17 pm

        I’ve tried and it’s just not the same. But I put it in sauté mode then cooked the curry sauce then added the chicken and pressure cooked for 15 minutes. Then hit sauté to cook down any excess gravy.

        Reply
        • Nadira says

          November 09, 2020 at 2:40 pm

          Maybe I’ll give it a try. Thank you for your prompt reply. Love your recipes!

          Reply
          • Althea Brown says

            November 09, 2020 at 4:55 pm

            Let me know how it comes out and you’re welcome.

            Reply
    4. Audrey says

      January 25, 2021 at 5:56 pm

      5 stars
      I love curry & this is one of the best recipes I have tried. I have shared it and it has been enjoyed by others as well. Lovely flavour. Will definitely be making this on repeat. Thank you Althea!

      Reply
      • Althea Brown says

        January 26, 2021 at 5:20 am

        You’re welcome. So glad you enjoyed it

        Reply
    5. Raulene says

      May 26, 2021 at 12:39 pm

      5 stars
      I totally upped my curry game using this recipe. I never thought to combine everything into the paste. That was the absolute game changer. This is a no fail curry method. Loved it.

      Reply
    6. Carla Massaro says

      June 20, 2021 at 10:11 am

      5 stars
      So good! I overcooked the potatoes a bit but it just thickened it a bit and made it delicious!

      Reply
    7. Amanda James says

      August 24, 2021 at 8:50 am

      5 stars
      I learned from a while ago to never doubt how amazing this woman and her recipes are. First time making her curry recipe and it's AMAZING

      Reply
    8. Jamie says

      September 06, 2021 at 4:43 pm

      5 stars
      Hands down the best chicken curry I’ve ever had and it was so easy to make. My only regret is not doubling the recipe so I can have leftovers! The whole pot disappeared in 5 minutes! Wish I could give it 10 stars!

      Reply
    9. R says

      September 08, 2021 at 11:25 am

      5 stars
      I grew up knowing how to cook, but I was married to a Guyanese man who did all the cooking... 20 years & a divorce later, I needed to refresh my skills. I am so happy to have access to these recipes. Especially, now my kids say "mom, your curry tastes better than dads!" LOL
      Thanks Althea for seeing a need in our community and adapting these recipes to gluten-free as well.

      Reply
    10. marlene says

      November 26, 2021 at 12:23 pm

      fantastic recipe

      Reply
      • Althea Brown says

        December 13, 2021 at 9:41 pm

        Thank you

        Reply
    11. La Shaka St Louis says

      January 18, 2022 at 5:49 pm

      Only blog I trust for an authentic recipe. Love it!

      Reply
      • Althea Brown says

        January 24, 2022 at 9:31 am

        Thank you so much

        Reply
    12. Eugene Ross says

      October 23, 2022 at 4:13 pm

      Enjoyed reading your recipe and comparing it to my family's traditional curry chicken.
      The only thing I get confused about is why you keep calling it chicken curry when it be should be called curry chicken. Because it's all about the curry.lol Anyways I really enjoyed reading everything you've done to make a fabulous dish I'll be watching your video On how to break down a whole chicken.

      Reply

    Trackbacks

    1. HOW TO BECOME A GUYANESE GYAL: COOK A GOOD CURRY – trotzingdownthestreet says:
      April 16, 2021 at 11:21 am

      […] these two photos I stole from Alicia’s Pepper pot and Metemgee… two sites I highly recommend for all your Guyanese cooking if you want something a little […]

      Reply
    2. 27 Traditional Guyanese Foods - Insanely Good says:
      December 31, 2021 at 8:43 am

      […] 3. Guyanese Chicken Curry […]

      Reply
    3. 1replete says:
      January 12, 2022 at 7:11 pm

      2organize

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

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