Guyanese Style Chicken Curry

Guyanese Style Chicken Curry is a comfort meal of tender chicken and potatoes simmered in a rich, savory sauce of ground herbs and spices. This traditional dish inspired by Indian cuisine has bold toasted spices and wiri wiri peppers for a kick of heat.

Course Paleo, Whole30

Cuisine Guyanese

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Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 200kcal

Author Althea Brown

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
1/4 cup cilantro coriander leaves
1/4 cup parsley
1-2 wiri wiri pepper optional
1 1/2 cup water
1/4 cup oil
3 tablespoon yellow curry powder
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons roasted ground cumin or geera
1/4 teaspoon garam masala
1/4 teaspoon paprika
1 teaspoon ground mustard
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 1/2 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 1/2 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 1/2 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 1/2 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 1/2 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.

Nutrition