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Guyanese Chicken Curry

A flavorful and fragrant chicken curry with a blend of spices that embodies Caribbean cuisine.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main
Cuisine: Caribbean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds chicken cut into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon allspice
  • 1 Scotch bonnet pepper whole (optional for spice)
  • 2 cups chicken broth
  • 1 can 14 oz coconut milk
  • 2 medium potatoes diced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving platter

Method
 

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and ginger, cooking for another 2 minutes.
  4. Add the curry powder, cumin, turmeric, and allspice, stirring for about 1 minute.
  5. Add the chicken pieces to the pot, stirring to coat them in the spice mixture.
  6. Pour in the chicken broth and coconut milk, then add the whole Scotch bonnet pepper.
  7. Stir in the diced potatoes, cover, and reduce the heat to low. Let it simmer for about 30 minutes.
  8. Remove the Scotch bonnet pepper and season with salt and pepper to taste.
  9. Garnish with fresh cilantro before serving.

Notes

Serve with rice, roti or bread.