GUYANESE CHICKEN CURRY
Juicy pieces of halal chicken cooked with masala, curry powder, and geera makes this Guyanese chicken curry finger-licking good. Serve with dhal and rice for a perfect meal!
Provided by Alica
Time 1h10m
Number Of Ingredients 21
Steps:
- In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and 1/4 cup water. Blend until smooth and thick like a smoothie.
- Wash and clean chicken (see below). Remove fat, chop into 3-inch pieces. Pat dry with paper towel, set aside.
- Add 2 tbsp of the seasoning to chicken plus 1 tsp curry powder. Massage into meat, let it rest for 1/2 hour minimum. Store remaining seasoning in a container in fridge for use in another recipe.
- In a bowl, mix 4 heaping tbsp fresh seasoning, 4 tbsp masala, 3 tsbp curry powder, 1/2 tsp geera, and 1/3 cup water into a paste.
- Heat an iron pot with 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
- Add chicken to pot and stir to coat with masala-curry powder mixture.
- Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while. Remove lid and allow water from chicken to evaporate. Chicken will then start to look "dry." Add salt and turn chicken.
- Add enough boiling water to cover chicken.
- Add tomato paste, and chopped potatoes, cover with lid.
- Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire.
- When curry is done, sprinkle a little geera on top and garnish with fresh scallions.
CHICKEN CURRY FROM GUYANA
I tripped over this recipe at World Hearth Circle of International Cooking. The fine folks there had adapted this recipe from a book called Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking by Jessica B. Harris. I was so excited I ordered the book. No joke! I hope you think it looks as enticing as I do.
Provided by Beth Renzetti @elmotoo
Categories Chicken
Number Of Ingredients 12
Steps:
- In a large frying pan, saute onion and garlic in butter until soft.
- Grind herbs and spices. Add to onions. Stir until fragrant.
- Add vinegar, there should be enough vinegar to make a smooth paste. If not, add more.
- cover chicken with this paste and marinate chicken in it for 1 hour or more if you wish it more flavorful.
- When ready to cook, add chicken to large pan with enough water to reconstitute paste. Cover and cook for 45 minutes, adding water as needed.
- Add potatoes. Cook until potatoes are done.
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