My Guyanese Curry Chicken Style Recipe is a chicken stew that has a rich flavor from curry powder, garam massala and cumin. This style of dish is a very popular food for every Guyanese household. Because of that, many people mistake this dish as one of their national dishes. Curry dishes are very popular in Guyana because most of them came from India. Therefore, their cuisine is greatly influenced by Indian cuisine.
Most of the curry dishes that I encountered and have eaten usually use coconut milk. Because of this, I came to the conclusion that whenever curry is one of the ingredients, coconut milk should also be one of the ingredients. However, my perception about the curry and the coconut milk changed when I encountered this dish because for the first time, it does not use coconut milk. So I was immediately interested in trying it because I wanted to know if a curry dish without the use of coconut milk would still be delicious.
This began my search to learn more about this recipe. I found out that Guyanese people are just like Filipino people because their cultures and cuisine are greatly influenced by different ethnic groups. The Filipino culture is influenced by Spanish conquistadors, American rulers and Chinese traders while their culture developed through influences from African, Indian, Latin American, Chinese, Amerindian, British, Portuguese, Creole and Dutch. Moreover, Guyana is one of the few South American mainland territories that is considered to be a part of the Caribbean nation. Their culture has a lot in common with the civilizations of the West Indian style. This is why curry dishes are one of the popular Guyanese recipes.
After knowing the history, I came to the conclusion that this recipe was worth a try. I am glad that I did because it was a satisfying stew dish and I finally found a curry recipe that does not use coconut milk but is still delicious.
If you decide to give this recipe a try, especially if this will be the first time cooking with a mixture of spices, the first thing that you need to do is to light up a nice smelling scented candle in your living room or nearest room next to your kitchen before you even start cooking. If you don’t, your house will smell like curry during and after you cook this recipe.
I chose the traditional chicken and potato combo. I used petite golden potatoes so I do not need to peel and cut them. I just put the whole small potatoes in and let them cook until the meat is done. To make this recipe a good tasting dish, the following should be remembered:
- The gravy or the sauce should be thick, not soupy or watery. Therefore, it is important to cook it until some of the liquid has evaporated to have a stew with a thick broth.
- It should have the right amount of salt. Curry contains spices with a bitter component and salt and bitter are the two taste qualities that complement each other. The salt helps to balance out the bitterness allowing the fragrant qualities of these spices to shine through. .
- The dish must have a nice color.
- Enjoy the dish while it is still hot and eat it with warm rice.
Making Your Own Garam Masala Recipe
If you do not have garma masala spice on hand, combine the following spices to make your own garam masala:
- 2 tsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground pepper
- 2 tsp ground cardamom
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 part cumin
- 1/4 part of allspice
How To Make The Guyanese Curry Chicken Style Recipe
- 6 pcs. chicken thighs or 2 to 3 lbs. whole chicken, cut into larger pieces
- 1 cube of chicken bullion
- 5 cloves garlic (pressed)
- 1/2 whole onion (diced)
- 5 stems of fresh thyme
- 1 1/2 teaspoon of kosher salt or to taste
- 1/2 teaspoon of pepper
- 1/2 lb. of petite golden potatoes
- 1 cinnamon stick
- 1/3 cup of hot water
- 1 tbsp tomato paste
- 3 tbsp oil (olive oil or vegetable oil)
- 3 tbsp curry powder
- 4 tbsp garam masala
- 1/4 tsp cumin
- 1/3 cup water
- Using a paper towel, pat dry the chopped chicken and place them into the big bowl. Add the crushed bouillon, garlic, onion, salt, pepper and fresh thyme into the bowl and massage the seasoning into the meat. Cover and let it rest inside the refrigerator for at least 1 hour or overnight.
- After marinating the meat, use a small bowl to combine the curry powder, cumin, garam masala and 1/3 cup of water. Mix it all together to make a paste, then set aside.
- Using a large deep skillet or large frying pan, heat vegetable oil over medium-high heat. Add the paste into the pan, stirring continuously for about 2 to 3 minutes or until the color of the paste mixture turns into a thick paste and into a darker color.
- Add the chicken including the dry marinade, potatoes and cinnamon stick into the pan. Stir to coat until the meat is well coated with the paste mixture. Cover and allow it to cook over medium heat for 15 to 20 minutes. Stirring the mixture once in a while.
- Uncover the pan, add the hot water, just enough water to cover the chicken, around 1/3 cup and tomato paste into the mixture. Bring to a boil, turn to medium heat and simmer until the sauce has thickened. Also adjust the seasoning if needed.
- When done, turn off the heat, remove the thyme stems and transfer the chicken curry into a large bowl.
- The last step is to serve with white rice and eat with your loved ones.
It is a mouthwatering curry chicken stew that has a rich and satisfying flavor that will surely be loved by your family.