My Guyanese Curry Chicken Style Recipe is a chicken stew that has a rich flavor from curry powder, garam massala and cumin. This Guyanese style chicken curry is a very popular Guyanese food for every Guyanese household. Since it is a popular dish, many people mistake this chicken curry as one of their national dishes. Curry dishes are very popular in Guyana because most of the Guyanese population came from India. Therefore, Guyanese cuisine is greatly influenced by Indian cuisine and the Guyanese chicken curry recipe is one of them.
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 Guyanese curry chicken recipe because this is a curry recipe that 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 with different ethnic groups. The Filipino culture is influenced by Spanish conquistadors, American rulers and Chinese traders while the Guyanese 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. Guyanese 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 Guyanese curry chicken recipe was a worth a try. I am glad that I did because it was a satisfying curry chicken stew dish and I finally found a curry curry chicken 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 especially curry, 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 for this recipe. 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 chicken is done. To make this recipe a good tasting curry dish, the following should be remembered:
- The gravy or the sauce should be thick, not soupy or watery. Therefore, it is important to cook this chicken curry recipe as one of the popular Guyanese dishes does which is until some of the liquid has evaporated to have a chicken 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 chicken must have a nice color.
- Enjoy the curry dish while it 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 paper towel, pat dry the chopped chicken and place the chicken into the big bowl. Add the crushed chicken bullion, 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 chicken, 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 curry paste, then set aside.
- Using a large deep skillet or large frying pan, heat vegetable oil over medium-high heat. Add the curry paste into the pan, stirring continuously for about 2 to 3 minutes or until the color of the curry 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 chicken is well coated with the curry paste mixture. Cover and allow the chicken 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 the chicken curry is 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.
I hope you will give this Guyanese curry chicken recipe a try. It is a mouthwatering curry chicken stew that has a rich and satisfying flavor that will surely be loved by your family. Below are the other recipes that you can try:
- Baked Salmon Shakshuka Style Recipe
- The Salmon And Shrimp Recipe A La Filipino Vegetable Soup (Bulanglang)
- Easy Salmon Recipe: Steamed Salmon In Savory Sauce
- Recipe For Salmon Soup With Vegetables: Fish Soup in Sour Broth
- Baked Salmon Recipe With Tomatoes And Olives
- Canned Mackerel Recipe In Thai Red Curry With Tomatoes and Mustard Greens
- Chicken Pineapple In Coconut Milk Filipino Recipe ( Pininyahang Manok)
- Chicken Wings Recipe With Sriracha and Honey
- Chicken Stew With An Asian Twist
- Baked Marinated Asian Chicken Recipe
- One Pot Chicken and Rice With Sundried Tomato Recipe
- Homemade Chicken Noodle Soup With Jalapeno And An Asian Twist
- Ginger-Vinegar Marinade Chicken Recipe Ala Chicken Inasal
- Chicken With Potatoes And Carrots Recipe: Filipino Chicken Afritada
- The Filipino-Style Beef Stew With Potatoes A La Bistek Recipe
- Meatball Soup With Vegetables Recipe
- The Easy Ground Beef With Mixed Vegetable Skillet Recipe
- Mongolian Style Beef Stew with Shishito Peppers