chicken curry from guyana

Updated on Aug 11, 2014

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.

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

Ingredients

  • 1 - onion, large, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons butter
  • 3 sprigs cilantro, finely chopped
  • 2 teaspoons turmeric, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon crushed red pepper
  • 2 teaspoons fresh ginger root, minced or grated
  • - salt and white pepper, to taste
  • 1/3 cup white vinegar
  • 3 pounds chicken breast, boneless, skinless & cubed
  • 4 - potatoes, large, peeled and cubed

How To Make chicken curry from guyana

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

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