Guyanese Chicken Curry
Ingredients
- 4 pounds chicken legs and thighs
- 1 lime lime
- 1/2 teaspoon garam masala
- 1/2 teaspoon curry powder
- 2 tablespoons seasoning
- 1 medium onion
- 10 cloves garlic cloves garlic
- 1 Scotch bonnet Scotch bonnet
- 2 scallions scallions
- 3 tablespoons water
- 2 tablespoons seasoning
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoons cumin
- water
- cooking oil
- 1 small yellow onion
- 1 scotch bonnet scotch bonnet
- 6 cloves cloves
- 1/2 cinnamon stick cinnamon stick
- 1 bay leaf bay leaf
- 1 tablespoon tomato paste
- 1 1/2 teaspoons salt
- 6 cups water
- 2 medium russet potatoes
- 3 scallions scallions
- 1/2 teaspoon cumin
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Instructions
- Put the chicken pieces in a large mixing bowl. Add enough water to come halfway up the bowl. Slice lime in half and squeeze the juice over the chicken. Set aside for 10 minutes. The acid from the lime helps to tenderize the meat and also aids in removing straggling pieces of fat. Drain the chicken and rinse with cold water 2 to 3 times.,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse
- While the chicken soaks in the lime water, make the seasoning. In a blender or food processor add the onion, garlic, pepper, scallions, and water. Blend into a paste. The consistency should be thick like a smooth pesto sauce.,Set aside 2 tablespoons for this recipe and store the remainder in the freezer for other uses. Place green seasoning into an airtight freezer safe container or divide it up into silicone ice cube trays. When ready to use, just pop one out of the tray, melt in the microwave, and use as needed.,The green seasoning can be used as a base to season other meat or rice dishes.,Simply Recipes / Alica Ramkirpal-Senhouse
- Dry the meat with a paper towel. Add the garam masala, curry powder, and the green seasoning. Massage into the meat, cover with plastic wrap or a clean dish towel and set aside to marinate for a minimum of 30 minutes.,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse
- In a small bowl combine the garam masala, curry powder, turmeric powder, geera, 2 tablespoons green seasoning, and water. Set aside.,Simply Recipes / Alica Ramkirpal-Senhouse
- Heat the oil in a Dutch oven over medium heat. Add the curry paste and cook, stirring constantly, until the curry paste starts to look dry and a little browned. Add the chicken and stir to coat in the curry paste.,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse
- Add the onions, pepper, clove, cinnamon, bay leaf, tomato paste, and salt. Stir to combine and let cook, stirring occasionally, for 15 to 20 minutes. While the chicken is cooking it will release some liquid; let the chicken simmer in its juices until just a little is left. The chicken will begin to look dry with the spices almost seared on it.,Pour in enough boiling water to come halfway up the pot.,Remove potatoes from the water and add to the curry. Stir to combine.,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse
- Reduce the heat to medium-low. Let the curry simmer uncovered, stirring occasionally, until the gravy has reduced and starts to look thick, about 20 to 25 minutes.,Add the scallions and geera and stir to combine. Remove from heat. Taste and adjust with additional salt if needed.,Simply Recipes / Alica Ramkirpal-Senhouse
- Spoon curry over a plate of rice or serve with roti. Break off pieces of roti and scoop up the curry to enjoy.,Any leftover curry will keep in your fridge for up to 1 week.,Chicken curry is best stored in a glass dish with a lid. The turmeric from the curry paste will stain your plastic containers, so I recommend avoiding plastic.,Not every curry freezes well, but chicken curry is one that does. Freeze in 1-gallon zip-top bags or a freezer-safe container. When ready to reheat, place frozen curry in a pot on low heat so it can slowly come down in temperature.,Did you love this recipe? Give us some stars below!,Simply Recipes / Alica Ramkirpal-Senhouse,Simply Recipes / Alica Ramkirpal-Senhouse
Source
Original recipe: View Original