Best Chicken Curry From Guyana Recipes

GUYANESE CHICKEN CURRY

Steps:

• In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and 1/4 cup water. Blend until smooth and thick like a smoothie.
• Wash and clean chicken (see below). Remove fat, chop into 3-inch pieces. Pat dry with paper towel, set aside.
• Add 2 tbsp of the seasoning to chicken plus 1 tsp curry powder. Massage into meat, let it rest for 1/2 hour minimum. Store remaining seasoning in a container in fridge for use in another recipe.
• In a bowl, mix 4 heaping tbsp fresh seasoning, 4 tbsp masala, 3 tsbp curry powder, 1/2 tsp geera, and 1/3 cup water into a paste.
• Heat an iron pot with 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
• Add chicken to pot and stir to coat with masala-curry powder mixture.
• Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while. Remove lid and allow water from chicken to evaporate. Chicken will then start to look "dry." Add salt and turn chicken.
• Add enough boiling water to cover chicken.
• Add tomato paste, and chopped potatoes, cover with lid.
• Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire.
• When curry is done, sprinkle a little geera on top and garnish with fresh scallions.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

CHICKEN CURRY FROM GUYANA

Steps:

• 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.