Chicken Curry from Guyana

1
Beth Renzetti

By
@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 vote
Comments:
Serves:
6
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

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

Step-By-Step

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

About Chicken Curry from Guyana

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American
Other Tag: Healthy