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Caribbean Chicken Curry in a Bowl with a bowl with roti visible in the top right hand corner of the image.
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Guyanese Style Chicken Curry

Chicken Curry / Curry Chicken is a staple through out the Caribbean with slight variations from island to island. This recipes uses a whole chicken, curry powder, roasted ground spices, fresh herbs and aromatics for the most delicious curry you've ever made!
Course Paleo, Whole30
Cuisine Guyanese
Keyword authentic guyanese chicken curry, chicken curry, chicken curry or curry chicken, chicken curry recipe, curry chicken, easy guyanese chicken curry recipe, guyanese chicken curry, guyanese chicken curry and roti, guyanese chicken curry ingredients, guyanese chicken curry potato recipe, guyanese chicken curry recipe, guyanese curry chicken, guyanese curry chicken recipe, guyanese curry powder, guyanese say chicken curry, guyanese style chicken curry, how to make guyanese chicken curry, indian chicken curry recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
Calories 200kcal
Author Althea Brown

Equipment

  • Food processor or blender
  • Large Pot

Ingredients

  • 1 Whole Chicken (about 5 lbs, cleaned and cut up)
  • 1 tablespoon onion powder
  • 1 teaspoon granulated garlic (garlic powder)
  • 1 teaspoon salt
  • 1 yellow onion
  • 2 scallions
  • 6 cloves garlic
  • 1/4 cup cilantro (coriander leaves)
  • 1/4 cup parsley (leaves and stem)
  • 1-2 wiri wiri pepper (optional)
  • 1 1/2 cup water (or more if needed)
  • 3 tablespoon yellow curry powder
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons roasted ground cumin (geera)
  • 1/4 teaspoon garam masala
  • 1 teaspoon ground mustard
  • 1/4 teaspoon paprika (optional)
  • 1/4 cup oil
  • 2 large russet potatoes (about 1 lb, peeled and diced)

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 from below.

Make the curry paste:

  • Add the onion, garlic, scallions, cilantro (coriander leaves), parsley and wiri wiri peppers (if using) 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, ground mustard and paprika (if using) and mix to form a paste. You may add another 1/2 cup of water if the paste is too thick.

Cook the Chicken Curry / Curry Chicken

  • 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 5-8 minutes, stirring often to prevent burning. Add more water if it starts to burn before the cook time is up. You are ready to move on to the next step when the paste looks a bit dry and you see some oil separation.
  • 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, the potatoes are fork tender and the curry sauce thickens.This should take about 20 minutes of high heat cooking.
  • Sometimes the liquid cooks off before the potatoes are tender. Feel free to add another 1/2 cup of water at a time until the potatoes are fork tender and the chicken cooks.
  • 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

  1. You may use 1/2 habanero pepper in place of the wiri wiri peppers.
  2. 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.
  3. 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

Calories: 200kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 422mg | Potassium: 501mg | Fiber: 3g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 3mg