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 1In a large frying pan, saute onion and garlic in butter until soft.
-
Step 2Grind herbs and spices. Add to onions. Stir until fragrant.
-
Step 3Add vinegar, there should be enough vinegar to make a smooth paste. If not, add more.
-
Step 4cover chicken with this paste and marinate chicken in it for 1 hour or more if you wish it more flavorful.
-
Step 5When 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 6Add potatoes. Cook until potatoes are done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Tag:
#Healthy
Keyword:
#spicy
Keyword:
#comfort-food
Keyword:
#South American
Ingredient:
Chicken
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Culture:
Latin American
Method:
Stove Top
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