Chicken Curry from Guyana

Beth Renzetti

By
@elmotoo

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.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1
onion, large, chopped
3 clove
garlic, minced
3 Tbsp
butter
3 sprig(s)
cilantro, finely chopped
2 tsp
turmeric, ground
1 tsp
cumin, ground
1 tsp
crushed red pepper
2 tsp
fresh ginger root, minced or grated
salt and white pepper, to taste
1/3 c
white vinegar
3 lb
chicken breast, boneless, skinless & cubed
4
potatoes, large, peeled and cubed

Directions Step-By-Step

1
In a large frying pan, saute onion and garlic in butter until soft.
2
Grind herbs and spices. Add to onions. Stir until fragrant.
3
Add vinegar, there should be enough vinegar to make a smooth paste. If not, add more.
4
cover chicken with this paste and marinate chicken in it for 1 hour or more if you wish it more flavorful.
5
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.
6
Add potatoes. Cook until potatoes are done.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American
Other Tag: Healthy