Guyanese Chicken Curry — Print Recipe

Bone-in chicken pieces simmered in a fragrant curry of roasted cumin, turmeric, garam masala, and potatoes, reflecting Guyana's Indian heritage.

Ingredients

1 Season chicken with curry powder, cumin, turmeric, garlic, salt, and a splash of water. Marinate at least thirty minutes.
2 Heat oil in a heavy pot until very hot. Add seasoned chicken and cook until curry paste becomes fragrant and darkens, about five minutes.
3 Add onion, ginger, tomatoes, and wiri wiri pepper. Stir well and cook until onions soften and tomatoes break down.
4 Add water, scallion, and thyme. Bring to a boil then reduce to a simmer. Cook covered for twenty-five minutes.
5 Add potato cubes and continue cooking fifteen minutes until potatoes are tender and sauce has thickened.
6 Adjust salt and serve hot with roti or white rice, ensuring each portion has chicken, potato, and plenty of curry sauce.

Did You Know?

Guyanese curry powder is uniquely roasted before use, giving it a deeper, toastier flavor than Indian curry powders.