Chicken Curry from Guyana
By
Beth Renzetti
@elmotoo
1
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.
Ingredients
-
1onion, large, chopped
-
3 clovegarlic, minced
-
3 Tbspbutter
-
3 sprig(s)cilantro, finely chopped
-
2 tspturmeric, ground
-
1 tspcumin, ground
-
1 tspcrushed red pepper
-
2 tspfresh ginger root, minced or grated
-
·salt and white pepper, to taste
-
1/3 cwhite vinegar
-
3 lbchicken breast, boneless, skinless & cubed
-
4potatoes, large, peeled and cubed
How to Make Chicken Curry from Guyana
- 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.
