A flavorful Guyanese Chicken Curry featuring tender, spiced chicken simmered in a rich, aromatic sauce — a true taste of the Caribbean.

Guyanese Chicken Curry is more than a meal; it is a flavorful symbol of comfort and community found in nearly every Guyanese home. Each bite tells a story of heritage, love, and togetherness.

This dish captures the soul of Guyanese cooking by blending fragrant Caribbean herbs with classic Indian spices such as curry powder, geera, and garam masala. While many around the world saycurry chicken, in Guyana we proudly call itchicken curry. The difference is more than words; it reflects our culture, our rhythm of cooking, and the way flavors are layered and slowly simmered to perfection.

Its roots trace back to Indian indentured laborers who brought their culinary traditions to Guyana. Over time, Guyanese cooks transformed those influences with local ingredients and creativity. The addition of green seasoning , a vibrant blend of fresh herbs, garlic, and hot peppers, gives this curry its unmistakable Caribbean flavor.

Growing up, the smell of curry bubbling on the stove meant family time.

In this recipe, you will learn how to make authentic Guyanese Chicken Curry step by step. You will also discover cultural insights, cooking techniques, and tips for achieving that rich golden color and deep island flavor every time.

Looking to explore more Guyanese and Caribbean flavors ? You’ll definitely want to try these Caribbean favorites too: Fried Bakes and Salt-fish , Coconut Curry Recipe , Oven Baked Jerk Chicken, Buttered (Yuca) Cassava Recipe.

Ingredients Notes & Substitutions:

• Chicken pieces- Using flats and drummettes is a quick and convenient way to make chicken curry. It saves you the time and mess of breaking down a whole chicken. You can also use legs and thighs, or even a whole chicken cut into pieces if you prefer. Bone-in chicken adds deeper flavor to the dish, but boneless thighs are a great shortcut when you're short on time.

• Green seasoning – a blend of fresh herbs (like cilantro, scallions, thyme) and aromatics (garlic, onion, hot pepper).This is essential for authentic flavor; see my green seasoning recipe for how to make this staple marinade.

• Curry powder (Indi curry or chief curry powder).West Indian curry powders (e.g. Indi or Chief brand) are preferred for authenticity. Any Grocery store Caribbean brand will work if you do not have access to the preferred brands. I only use Indi curry powder, it’s my favorite.

• Garam masala. Garam masala is usually a locally blended spice mix including cumin, coriander, black pepper, etc. I typically use Indi brand Garam Masala which is hard to find and not available on Amazon but any good Indian garam masala works.

• Roasted ground cumin (geera). I typically use Chief brand ground roasted Geera . If you don’t have access to this, you can toast cumin seeds and grind them, or use pre-ground cumin.

• Hot pepper (Wiri Wiri chili or Scotch bonnet), left whole or seeded and chopped.Wiri Wiri (a small cherry pepper) is traditional for heat. Scotch bonnet or habanero will also add fruity heat – use half or remove seeds for milder spice. You can substitute a mild chili or pinch of cayenne if you prefer less heat.

• Potatoes, peeled and halved or large diced.Starchy potatoes (Russet or Yukon Gold) are common in Guyanese curry – they absorb flavor and help thicken the gravy.

Helpful tip: Stretch Your Chicken Wings Further

1) Buying whole chicken wings and cutting them into drums, flats, and tips is a smart, budget-friendly move. Not only is it more affordable than pre-cut wings, but it also saves you the time and mess of chopping up a whole chicken. Don’t toss the wing tips! Freeze them and use them later to add rich flavor to soups, stews, or homemade stock:

FAQ

Q: What is green seasoning and can I make the curry without it?

Green seasoning is a classic Caribbean herb blend made from fresh herbs, garlic, and peppers — a must-have in Guyanese cooking. It’s used to marinate meats and adds rich, aromatic flavor to this curry. If you don’t have any, you can quickly make a batch at home. (Check out my Homemade Green Seasoning Recipe for step-by-step guidance. )

Q: Can I make this curry in advance or store leftovers?

Absolutely! Curry actually tastes better the next day as the flavors deepen. Let it cool before refrigerating, then reheat gently with a splash of water if it thickens. It keeps well for 3–4 days in the fridge.

Q: What do I serve with Guyanese curry chicken?

Traditionally, it’s served with Guyanese paratha roti (oil roti) — soft, flaky, and perfect for scooping up curry. You can also enjoy it with white rice , coconut rice , or Dhal Puri .

Q: Can I add other ingredients to this curry?

Certainly! While the traditional version is chicken and potatoes, you can customize your curry. You could also throw in a handful of spinach for greens.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: