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Guyanese Chicken Curry recipe
How to cook Guyanese Chicken Curry recipe User rated: 0 [4630]
Difficulty: 2
Prep Time: mins
Cook Time: mins
Serving: 4
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  • 1 teaspoon ground turmeric
  • 1 tablespoon madras curry paste
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 teaspoon grated fresh ginger root
  • 2 red chilies, chopped
  • 1 chicken, skinned and cut into 8 pieces
  • 4 medium tomatoes, peeled and chopped
  • 6 curry leaves
  • 2 medium potatoes, peeled and quartered
  • Curry powder:
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cardamom pods
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves
  • 1 cinnamon stick
  • 2 teaspoons black mustard seeds


  • To make the curry powder, roast and grind all the spices. Mix 2 tablespoons of the curry powder with the turmeric and curry paste. Add 2 tablespoons water and mix well.
  • Heat the oil in a large heavy based saucepan and fry the chopped onion, garlic, ginger and chilies until golden brown. Add the curry mixture and fry for 3 minutes, stirring constantly to ensure that the mixture does not burn. Add the chicken pieces to the saucepan and turn them so that they are thoroughly coated with the spice mixture.
  • Add the tomatoes and curry leaves and cook for 1 minutes, then add the potatoes and 1/2 cup water. Cover the saucepan and simmer for 20 minutes. Stir the curry during the cooking. Serve immediately with rice or roti.