Chicken Curry from Guyana

Name: Chicken Curry from Guyana
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Latin American
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

By Beth Renzetti
@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 vote4

Comments:

4 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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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

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