Guyanese Style Chicken Curry

An aromatic yellow curry with rich Madras influences

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken

Step 2

Add the onion powder, granulated garlic and salt to the chopped chicken.

Step 3

Then mix together well and set aside

Step 4

Making the curry paste:

Step 5

Combine all of the fresh herbs and ½ cup of water in a food processor or a blender cup and process/blend until a smooth paste forms

Step 6

Then add to a mixing bowl and combine with all of the spices and mix together to form a thick curry paste

Step 7

Cooking the Curry

Step 8

Add a large pot to high heat and bring up to temperature. When the pot is hot add oil and allow the oil to come up to temperature

Step 9

Then when the oil is hot add the curry paste and cook for about 5 minutes or until the paste becomes some what dry, stirring often to prevent the paste from burning

Step 10

Next add the seasoned chicken and mix until it is fully combined with the cooked curry paste

Step 11

Continue to sauté on high heat, stirring often to prevent the chicken from burning or becoming too brown.

Step 12

Then reduce the heat to medium, cover and let the chicken cook in it's natural juices

Step 13

After 10 minutes stir the chicken and continue to cook covered until the juices thicken

Step 14

Next add the diced potatoes and continue to sauté uncovered

Step 15

Then when the natural juices from the chicken cook down add 1 cup of water then increase the heat to high, cover and continue to cook, stirring often until the chicken cooks and the curry thickens.This should take about 20 minutes. If necessary you may add more water about ½ cup at a time

Step 16

Once the potatoes are fork tender, the chicken is fully cooked and the curry sauce is thick remove from the heat and enjoy

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