Curry and Roti in Guyana

Curry has become a key dish in our cuisine culture as a result of Indian influences on Guyanese cookery. For example, chicken curry is so common in Guyanese households that you’d assume it was the national dish. Generally, this delightful finger-licking stew is produced by simmering some type of meat in a curry powder-garam masala mixture until a portion of the liquid has evaporated, leaving a thick stock. It’s best served hot, with rice or roti. If you go to a party, shower, BBQ, Christian or Muslim strict capacity, or just a home base at a West Indian individual’s home, you may be confident, Curry will almost certainly be on the menu.

Curry and Roti in Guyana

Guyanese Style In our house, as well as other Guyanese and Caribbean homes, chicken curry is a staple.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Caribbean, Guyana

Servings 4 to 6 people

Ingredients

  

4 lbs chicken, cut into 3 inch pieces

2 tbsp seasoning + 1 tsp curry powder (for chicken)

4 tbsp seasoning (for masala-curry powder mixture)

4 tbsp garam masala

3 tbsp curry powder

½ tsp ground geera (cumin)

⅓ cup boiling water

6 tbsp cooking oil

2 tsp salt (or salt to taste

Boiling water, as needed

1 tbsp tomato paste

2 medium potatoes, peeled and chopped

4-6 cloves + 1 small cinnamon stick

Few pinches geera

1 scallion, sliced

Instructions

 

Combine the medium onion, garlic head, thyme leaves, pepper, and 14 cup water in a blender. Blend until the mixture is smooth and thick, similar to a smoothie.

Chicken should be washed and cleaned . Remove the fat and cut the meat into 3-inch chunks. Set aside after patting dry with a paper towel.

Toss the chicken with 2 tbsp spice and 1 tsp curry powder. Massage into the meat and let aside for at least 12 hours. Refrigerate the excess spice in a jar until you're ready to use it in another dish.

4 heaping tbsp fresh seasoning, 4 tbsp masala, 3 tbsp curry powder, 12 tsp geera, and 13 cup water, blended into a paste in a mixing basin.

6 tbsp oil, heated in an iron saucepan Fry for 2-3 minutes, stirring frequently, until the masala-curry powder paste has darkened and is no longer runny.

Stir in the chicken to coat it in the masala-curry powder mixture.

Cover the saucepan and simmer the chicken for 15-20 minutes on medium heat, stirring occasionally. Allow the water from the chicken to evaporate by removing the cover. The chicken will then seem "dry." Turn the chicken over and season with salt.

Fill the pot with enough boiling water to cover the chicken.

Cover with a lid and add tomato paste and diced potatoes.

Allow the curry to simmer over medium-high heat until the gravy has decreased by one-third and has thickened to your liking.

Sprinkle a little geera on top of the curry and top with fresh scallions when it's done.

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