Real Recipes From Real Home Cooks ®

chicken curry from guyana

(1 rating)
Recipe by
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 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken curry from guyana

  • 1
    onion, large, chopped
  • 3 clove
    garlic, minced
  • 3 Tbsp
  • 3 sprig
    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

  • 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.