Shipping
Shipping
Shipping
browse by origin

secured
Credit Cards Accepted
Click to verify BBB accreditation and to see a BBB report.

Grocery Shopping

Online grocery shopping with EFoodDepot.com has never been easier. We offer groceries from all over the world!

We offer US Domestic Shipping Starting $6.99(up to 10lbs). Free shipping over $75 (Up to 20lbs). We also ship to APO/FPO addresses.

Buy your groceries securely online with ease of mind at eFoodDepot.com

grocery savings calculator On Sale Weekly Deals Promo Deals Image Map


Free Gift

free recipes

affiliate program

suggest a product

fund raising

grocery savings calculator

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
Send Guyanese Chicken Curry recipe to friend  Email to a friend Print Guyanese Chicken Curry recipe  Print

INGREDIENTS

  • 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

DIRECTIONS

  • 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.