Chicken Curry from Guyana

1
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.

Rating:

★★★★☆ 1 vote

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

How to Make Chicken Curry from Guyana

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.

Printable Recipe Card

About Chicken Curry from Guyana

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




Show 4 Comments & Reviews

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