In Guyana, it’s called chicken curry, elsewhere in the Caribbean, it’s curry chicken. Listen, chicken curry or curry chicken, whichever way you turn and twist it’s still Curry. Hehe!! What’s important is that it tastes amazing, the flavor of this curry will mean that no one will be thinking about the name, their memory will be of mindblowing taste. Curry is popular in many parts of the world such as India, the Middle East and parts of Africa. I don’t think I have met anyone that doesn’t like curry, the flavour combinations are endless to please everyones taste. Curry can be with seafood, beef, goat, chicken, rice or anything you have available. I paired this dish with some macaroni pie (click here for recipe), white rice and salad, it might not be a traditional combination but was absolutely delicious.
Curry chicken is a whole mood, especially when traditionally served with some hot roti. The spices in curry just makes the dish so delicious and enjoyable, can you tell that my love for Curry is never ending? I hope that you share my passion and follow this recipe below to create an outstanding meal.
- You really don’t have to fry the curry for too long as you will be cooking the chicken in it later on
- Be careful not to oversalt the curry, add 1 cube of chicken bouillon, then taste for salt as the chicken also contains salt.
- Spice lovers – add more hot peppers for extra heat!
- Be careful not to overcook the potatoes, they should be tender but hold together.
- The chicken will release juices into the marinade paste meaning you don’t need to add much extra moisture.
- 6 ½ tablespoon Indi Curry Powder
- 1 ½ tsp Chief Ground Roasted Geera (cumin)
- 1 tsp Indi Garam Masala
- 2 tbsp cold water, enough to form a thick paste
- 4 chicken leg quarters (cut into three pieces) or 2 ½ lbs chicken (cut into pieces)
- 1 chicken cube or chicken bouillon to taste
- ¼ cup vegetable oil
- ¼ tsp black pepper
- 2-3 large potatoes
- 2 Wiri Wiri peppers or hot pepper of choice
- 3 chopped scallions
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
Serving Size: 6-8
Cook time: ~ 40 mins
- Clean, season and marinate the chicken in green seasoning for at least 1 hour.
- Form your curry paste by adding curry, geera, masala and water.
- Place a pan on a medium heat and add vegetable oil, then add garlic and curry paste. Fry for 2 mins, making sure to stir during this time to prevent burning of the curry.
- Turn the heat to medium-high and add the chicken and onions. Mix well and allow to cook for 15 mins. Then add the potatoes and fry for 5 mins.
- Add 1 ½ -2 cups of water to the pan, enough to create a sauce (don’t cover the chicken with water).
- Then add scallions, black pepper, chicken bouillon or salt to taste, wiri wiri peppers and bring to boil, cook for 15 mins then lower heat and allow to simmer.
- Allow the curry to cook on low heat until the chicken is cooked.
- Serve and garnish with fresh scallions.