Chicken Curry from Guyana

Beth Renzetti


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.

★★★★☆ 1 vote
20 Min
1 Hr
Stove Top


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onion, large, chopped
3 clove
garlic, minced
3 Tbsp
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
potatoes, large, peeled and cubed

How to Make Chicken Curry from Guyana


  • 1In a large frying pan, saute onion and garlic in butter until soft.
  • 2Grind herbs and spices. Add to onions. Stir until fragrant.
  • 3Add vinegar, there should be enough vinegar to make a smooth paste. If not, add more.
  • 4cover chicken with this paste and marinate chicken in it for 1 hour or more if you wish it more flavorful.
  • 5When ready to cook, add chicken to large pan with enough water to reconstitute paste. Cover and cook for 45 minutes, adding water as needed.
  • 6Add potatoes. Cook until potatoes are done.

Printable Recipe Card

About Chicken Curry from Guyana

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

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