Guyanese Style Chicken Curry is a comfort meal of tender chicken and potatoes simmered in a rich, savory sauce of herbs and spices. This traditional dish inspired by Indian cuisine has bold toasted spices and Guyanese wiri wiri peppers for a kick of heat.
Guyanese Style Chicken Curry
Guyanese chicken curry is a constant in our home and in most Guyanese and Caribbean households. This dish is near to my heart and it was one of the first things I learned to cook.
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.
Jump to:
Why You'll Love This Chicken Curry Recipe
- Classic Comfort Food: When my children are not feeling so great, they ask for chicken curry and roti. Served with roti or rice, this meal is especially hearty.
- Great for Every Occasion: Whether it's a holiday, party, or weeknight dinner, everyone loves a good chicken curry recipe.
- Easily Customizable: Easily adjust this recipe to be as spicy or as mild as you'd like.
Guyanese Chicken Curry Ingredients
Most of the ingredients listed are for the curry paste. Growing up, I watched my grandmother grind herbs with a lorah and sill. She had a rhythm that crushed garlic, onions, peppers, and thyme into a smooth paste in what seemed like seconds.
Grammother (what we called her) cooked over a fireside (a mud oven/stove used in traditional Guyanese cooking). The flavor of a fireside chicken curry is unmatched but this recipe comes close.
- Whole Chicken: About 5 lbs, cleaned and chopped up.
- Seasoning: Before it is cooked in a curry sauce, season the chicken with onion powder, garlic powder, and salt. You may also use some green seasoning for this step.
- Aromatics: For depth of flavor, add scallions, yellow onion and, garlic cloves.
- Fresh Herbs: Using fresh herbs to make this curry paste is often the difference between a thick curry and a watery curry. For this recipe, I use cilantro (coriander leaves) and parsley.
- Wiri wiri pepper: These small Caribbean cherry peppers are optional. It has a Scoville heat rating between 100,000 - 350,000 SHU so it is fairly hot.
- Water: This liquid is added to the curry paste to thin it out.
- Oil: This prevents the curry paste from burning.
- Yellow curry powder: To manage the spice in curry dishes, choose a curry powder that doesn't have chili listed as one of the ingredients. A mild yellow curry is perfect. You can always increase the heat by adding fresh peppers like wiri wiri, habanero, and chilis or you can add chili powder.
- Ground Spices: For authentic Guyanese chicken curry, I use a spice blend of paprika, ground turmeric, ground coriander, roasted ground cumin or geera, garam masala, and ground mustard.
- Bay leaf: This lightens the overall flavor and adds a bright, citrusy taste to the dish.
- Russet potatoes: Peeled and diced (about 1 lb).
See recipe card for quantities.
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.
How to Make Guyanese Chicken Curry
Season the chicken
Add the onion powder, granulated garlic and salt to the chopped chicken. Then mix together well and set aside. You can also add a tablespoon of the blended herbs (see below).
Making the curry paste:
Add the onion, garlic, scallions, cilantro (coriander leaves), parsley and wiri wiri peppers if using all, plus ½ cup of water to a food processor or a blender and blend until it becomes a smooth paste (about 1 minute). Then add the blended herbs to a mixing bowl.
To the blended herbs add the yellow curry powder, ground turmeric, ground coriander, roasted ground cumin (geera), garam masala, paprika and ground mustard and mix to form a paste. You may add another ½ cup of water if the past is too thick.
Cooking the Chicken Curry
Heat up a large pot on high heat. When the pot is hot add the oil and allow the oil to get hot but not smoking. Then add the curry paste you made earlier and cook for about 5 minutes, stirring often to prevent burning. You are ready to move on to the next step when the paste looks a bit dry.
Next add the seasoned chicken and mix until it is fully combined with the cooked curry paste. Continue to cook on high, stirring often to prevent the chicken from burning or becoming too brown (about 5 minutes).
Then reduce the heat to medium, cover and let the chicken cook in its natural juices. Alternatively, you may add a ½ cup of warm water to the pot. After 10 minutes stir the chicken and continue to cook covered until the juices cook down and thicken.
Next add the diced potatoes, mix until combined with the chicken, then cover and continue to cook for another 3-5 minutes. When the liquids cook down add 1 cup of water and increase the heat to high, cover and continue to cook, stirring often until the chicken cooks and the curry sauce thickens.
This should take about 20 minutes of high heat cooking. If necessary you may add more water about ½ cup at a time until the chicken is cooked all the way through and the potatoes are fork tender.
Once the potatoes are fork tender, the chicken is fully cooked and the curry sauce is thick remove from the heat and serve with a side of rice or roti
Substitutions & Variations
- Instead of wiri wiri peppers, you may use ½ habanero pepper.
- Mild Guyanese Chicken Curry. 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. I enjoy my mild curry with a side of pepper sauce.
- Guyanese Bunjal Chicken Curry. For a perfect bunjal style curry, let the sauce cook all the way down until the curry is a bit dry. Or you may follow my recipe for a quick Bunjal Curry.
Equipment
- Food Processor or Blender: To make blend the curry paste.
- Large Pot: To cook the chicken curry.
Storage
Store leftover chicken curry in an airtight container in the fridge for up to 4 days.
Uncooked or cooked, this curry paste can last up to one 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!
Tips for the Perfect Curry Paste
The best chicken curry starts with a good curry paste. How you make it is key but also how you cook it. Here are some tips:
- Always start with a hot pot. Let your pot come up to temperature before adding your oil. This prevents your curry paste from sticking
- 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.
- 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.
- Don't cook the paste until it is completely dry. Leave a little bit of sauciness to coat the chicken pieces.
As I mentioned, before you can cook your curry paste ahead and stick it in the refrigerator or freeze it for future use. Sorry mom!
FAQ
Do Guyanese people say chicken curry or curry chicken?
Most Guyanese people refer to this dish as either chicken curry. For us Curry is a dish and chicken is the type of curry we are making. There are many varieties of curry so it makes sense to classify each by naming the protein added to the popular sauce first.
What is the secret to a good curry?
The secret to a great chicken curry is absolutely in the curry paste. When the fresh herbs combine with the ground spices and some water, you create an aromatic curry paste that is the base of your flavor.
What is the difference between Indian curry and Guyanese curry?
Although Carribean curry is inspired by Madras (South Indian laborers), there are distinct differences between Indian curry and Guyanese curry. Guyanese style chicken curry does not include yogurt or ghee and tends to be a more yellow curry than Indian Curries.
Related
Pairing
Do you love this easy Chicken Curry recipe? Have questions or suggestions? Let me know in the comments section. Then check out my YouTube, TikTok, or Instagram for more delicious recipes.
Printable Recipe Card
Guyanese Style Chicken Curry
Equipment
- Food processor or blender
- Large Pot
Ingredients
- 1 Whole Chicken about 5 lbs, cleaned and chopped up
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 scallions
- 1 yellow onion
- 6 cloves garlic
- ¼ cup cilantro coriander leaves
- ¼ cup parsley
- 1-2 wiri wiri pepper optional
- 1 ½ cup water
- ¼ cup oil
- 3 tablespoon yellow curry powder
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoons roasted ground cumin or geera
- ¼ teaspoon garam masala
- ¼ teaspoon paprika
- 1 teaspoon ground mustard
- 1 bay leaf
- 2 large russet potatoes peeled and diced (about 1 lb)
Instructions
Season the chicken
- Add the onion powder, granulated garlic and salt to the chopped chicken. Then mix together well and set aside. You can also add a table spoon of the blended herbs (see below).
Make the curry paste:
- Add the onion, garlic, scallions, cilantro (coriander leaves), parsley and wiri wiri peppers if using all, plus ½ cup of water to a food processor or a blender and blend until it becomes a smooth paste (about 1 minute). Then add the blended herbs to a mixing bowl.
- To the blended herbs add the yellow curry powder, ground turmeric, ground coriander, roasted ground cumin (geera), garam masala, paprika and ground mustard and mix to form a paste. You may add another ½ cup of water if the past is too thick.
Cook the Chicken Curry
- Heat up a large pot on high heat. When the pot is hot add the oil and allow the oil to get hot but not smoking. Then add the curry paste you made earlier and cook for about 5 minutes, stirring often to prevent burning. You are ready to move on to the next step when the paste looks a bit dry.
- Next add the seasoned chicken and mix until it is fully combined with the cooked curry paste. Continue to cook on high, stirring often to prevent the chicken from burning or becoming too brown (about 5 minutes).
- Then reduce the heat to medium, cover and let the chicken cook in its natural juices. Alternatively, you may add a ½ cup of warm water to the pot. After 10 minutes stir the chicken and continue to cook covered until the juices cook down and thicken.
- Next add the diced potatoes, mix until combined with the chicken cover and continue to cook for another 3-5 minutes. Then when the liquids cook down add 1 cup of water and increase the heat to high, cover and continue to cook, stirring often until the chicken cooks and the curry sauce thickens.This should take about 20 minutes of high heat cooking. If necessary you may add more water about ½ cup at a time until the chicken is cooked all the way through and the potatoes are fork tender.
- Once the potatoes are fork tender, the chicken is fully cooked and the curry sauce is thick remove from the heat and serve with a side of rice or roti
Notes
- You may use ½ habanero pepper in place of the wiri wiri peppers.
- 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. I enjoy my mild curry with a side of pepper sauce.
- To manage the spice in curry dishes, choose a curry powder that doesn't have chili listed as one of the 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.
jane says
Those don't look like 2" pieces of chicken.
Althea Brown says
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.
Carla Massaro says
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!
@Cacaomaa says
I tried this and it came out fantastic! Ty
Nadira says
How would you make this in an instant pot?
Althea Brown says
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.
Nadira says
Maybe I’ll give it a try. Thank you for your prompt reply. Love your recipes!
Althea Brown says
Let me know how it comes out and you’re welcome.
Audrey says
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!
Althea Brown says
You’re welcome. So glad you enjoyed it
Raulene says
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.
Carla Massaro says
So good! I overcooked the potatoes a bit but it just thickened it a bit and made it delicious!
Amanda James says
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
Jamie says
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!
R says
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.
marlene says
fantastic recipe
Althea Brown says
Thank you
La Shaka St Louis says
Only blog I trust for an authentic recipe. Love it!
Althea Brown says
Thank you so much
Eugene Ross says
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.