Best Easy Guyanese-Style Curry Chicken Recipe

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Curry chicken is a staple in our house, especially coming from a West Indian family. Growing up I loved coming home and smelling curry when I got home from school because I knew it was going to be a great meal.

So if you are craving a delicious and simple dish that bursts with flavour? Look no further than this easy Guyanese-style chicken curry recipe. This dish combines tender chicken with a rich blend of spices, creating a meal that’s both satisfying and unforgettable.

Guyanese chicken curry is known for its unique mix of curry powder, garam masala, and fresh herbs, offering a distinct taste that sets it apart from other curries. With just a bit of prep work, you can bring the vibrant flavours of Guyana right into your kitchen.

In this article:

Whether you’re new to cooking or a seasoned home chef, you’ll appreciate the straightforward steps in preparing this dish.

Marinate the chicken, make the curry paste, and simmer everything together. Soon, your kitchen will be filled with the enticing aroma of Guyanese spices, inviting everyone to gather around the table.

Ingredients

Creating a perfect Guyanese-style curry chicken requires selecting the right type of chicken, using an array of bold spices and seasonings, and adding key additional ingredients for flavour and texture.

Chicken Selection

Choosing the right chicken is important for this dish. Many prefer chicken thighs because they are juicy and flavourful. Thighs tend to stay moist during cooking and absorb the spices well.

Chicken breasts can also be used if you prefer leaner meat. They cook faster but can dry out, so it’s essential to monitor cooking times carefully. Make sure to cut the chicken into even pieces to ensure it cooks uniformly.

Spices and Seasonings

The spices and seasonings are the heart of this curry.

Start by marinating the chicken with a good amount of garam masala and Madras curry powder. Be sure to massage these spices into the meat for full flavour penetration.

Green seasoning is another vital component. It typically includes a mix of scallions, cilantro, and parsley blended with a small amount of water until smooth.

For a spicy kick, add wiri wiri peppers. These small, red peppers pack significant heat, so use them according to your preference.

Incorporate whole spices like a small cinnamon stick and cloves if you like more depth.

Additional Ingredients

Other ingredients play a crucial role in this recipe.

Cloves of garlic are often added to the curry paste, made by blending onion, garlic, scallions, cilantro, parsley, and wiri wiri peppers with a half cup of water.

To begin cooking, heat some vegetable oil in a pot. Once heated, add the marinated chicken and cook until seared on all sides. You might also want to include a small cinnamon stick and a few cloves for added flavour.

Allow the chicken to simmer in the curry paste and green seasoning mixture, letting the flavours meld together. Be patient and let it cook on a medium flame, stirring occasionally.

Preparation

Preparing Guyanese-style curry chicken involves key steps such as seasoning the chicken, creating a flavourful curry base, and following some final steps to bring everything together.

Seasoning the Chicken

Begin by washing the chicken and cutting it into even pieces. Dry the pieces with a paper towel.

Season with garam masala, curry powder, and a mix of green seasoning.

Massage the spices into the chicken thoroughly. Then, cover the marinated chicken with plastic wrap or a clean dish towel. Let it marinate for at least 30 minutes. For deeper flavour, refrigerate overnight. This step ensures the spices permeate the meat, resulting in a richly flavoured dish.

Creating the Curry Base

In a food processor, blend onion, garlic, scallions, cilantro, and parsley with a bit of water. This creates a smooth curry paste. Add tomato paste to the mixture, enhancing the richness.

Heat oil in a large pot over medium heat. Sauté the curry paste until fragrant, indicating the release of the spices’ essential oils.

Add additional curry powder and garam masala to the pot, stirring until the spices are well combined and aromatic. This forms the foundation of your curry’s flavour.

Final Steps

To complete the dish, add the seasoned chicken to the pot, ensuring it is well-coated with the curry base.

Cook on medium heat for 15–20 minutes, stirring occasionally to prevent sticking. Cover the pot to allow the chicken to cook evenly.

Remove the lid, letting the liquid reduce until it reaches your desired consistency.

Adjust the seasoning with salt and pepper. For an extra touch, add a small cinnamon stick and cloves while the curry simmers. Serve your completed Guyanese curry chicken hot, paired with rice or roti.

Cooking Process

You need to control the heat carefully and adjust the spices and water to achieve the best chicken curry. Follow these steps closely for a delicious Guyanese-style meal.

Cooking on Medium Heat

Start by heating a large pot over medium heat. Add vegetable oil and wait until it shimmers.

Introduce the chicken pieces, searing them until they achieve a golden brown colour. This process will lock in the flavours and give the chicken a nice crust.

After searing the chicken, add a finely blended spice mixture of onions, garlic, scallions, and hot peppers to the pot.

Stir well to coat the chicken uniformly with the spices. Include whole spices like a small cinnamon stick and cloves.

Cover the pot and let the chicken cook for 15-20 minutes on medium heat, stirring occasionally.

This step is crucial to ensure that the chicken absorbs all the flavours from the spices. Make sure you turn the chicken pieces frequently to avoid sticking and ensure an even cook.

Adjusting Spices and Water

While cooking, you may need to adjust the spices and water to get the perfect consistency and flavour for your curry.

If the curry seems too dry, add small amounts of water gradually. You want enough water to create a rich, flavourful sauce without making the dish too watery.

Taste the curry and decide if it needs more salt, pepper, or other spices.

Guyanese chicken curry often includes a mix of masala, curry powder, and fresh herbs. Feel free to adjust these spices to your preference.

Keep the lid off during the final minutes to let any excess water reduce and thicken the curry.

Remember, the perfect Guyanese chicken curry should have a balance of spices and a thicker sauce that clings to the chicken.

Storage and Serving Suggestions

Proper storage ensures your curry chicken stays fresh, while the right serving techniques enhance its flavours. Focus on keeping leftovers safe and presenting the dish in an appealing way.

Storing Leftovers

To store leftover curry chicken, transfer it to an airtight container. This will help keep it fresh and prevent spills.

Place the container in the fridge within two hours of cooking to maintain food safety. Your curry can remain in the fridge for up to 3-4 days.

For longer storage, portion the curry into smaller containers or freezer bags.

Freeze them, ensuring to label each with the date. Frozen curry chicken can last up to three months.

When ready to use, thaw it in the fridge overnight or use the microwave’s defrost setting.

Reheat thoroughly on the stove or in the microwave until it’s piping hot to avoid any foodborne illnesses.

Serving Recommendations

When serving Guyanese-style curry chicken, consider pairing it with traditional sides like steamed rice, roti, or naan. The mild taste of these sides balances the rich, spicy curry.

Add a cooling touch with a cucumber and tomato salad, dressed lightly with lime juice.

For an elevated presentation, garnish your curry with chopped cilantro and a few slices of fresh chili pepper. This not only adds colour but also an extra layer of flavour.

If you prefer, you can also serve it with a side of mango chutney for a sweet contrast.

Keep extra curry warm in a slow cooker or covered dish on low heat if serving buffet-style. This ensures guests can enjoy it hot without drying out the chicken.

Guyanese Chicken and Broccoli Curry Recipe

Feeds 4

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ingredients:
2 Large Chicken breasts or 8 thighs
4 Potatoes or about 500g
1 Crown of Broccoli
1 Cup Rice
2 Tablespoons of Curry Powder
1 Tablespoon of Paprika
1/2 Tablespoon of Cinnamon
1/2 Tablespoon of Thyme
100 ml of cooking cream
4 cups of Chicken Stock
Salt and Pepper to taste
Oil

Tools:
Medium pot
Large pan with lid
Wooden spoon
Tongs
Stove
Cutting board
Knife

Steps:

1. Dice up the onion, cut broccoli into small florets and cut Chicken into small cubes (cut chicken last to avoid cross-contamination)
2. Put 2 cups of water to boil and add rice turn down the heat to low and cook for 15 minutes, set aside the burner with the cover on
3. Heat a large pan on medium-high heat and as oil when hot, then add the chicken cook off the chicken and remove from heat
4. In the same pan as the chicken add onions and spices (curry powder, paprika, cinnamon and thyme) to fragrant
5. Add chicken stock and wait until it boils, then add back the chicken, potatoes and broccoli and cook until the potatoes and the broccoli are soft
6. Serve on top of rice and enjoy

Frequently Asked Questions

In this section, you’ll find answers to common questions about making the best Guyanese chicken curry. These queries cover essential spices, the use of coconut milk, differences with Indian curry, and tips for perfect consistency.

What are the key spices needed for an authentic Guyanese chicken curry?

To create an authentic Guyanese chicken curry, you will need curry powder, garam masala, and green seasoning.

Additionally, many recipes call for the use of cumin, coriander, and turmeric. A small cinnamon stick and cloves often enhance the flavour as well.

How does one effectively use coconut milk to enhance the flavour of Guyanese chicken curry?

Coconut milk can be added towards the end of the cooking process to enrich the curry.

Use it sparingly to avoid overpowering the spices. Adding it just for the last 10-15 minutes allows the flavours to meld without becoming too thick.

Can you explain the difference between Guyanese curry chicken and Indian curry chicken?

Guyanese chicken curry uses a unique blend of spices and green seasoning, which includes cilantro, parsley, and sometimes wiri wiri peppers.

Indian curry often incorporates garam masala, cumin, and sometimes fenugreek. Both have their unique regional twists and use local ingredients.

Could you provide tips for achieving the perfect consistency in a Guyanese chicken curry?

To achieve the right consistency, use the right amount of water and simmer the curry slowly.

Let the curry reduce naturally, and avoid high heat as it can make the curry too thick. Adding potatoes can also help thicken the curry while adding flavour.

What is ‘7 curry’ and how is it incorporated into Guyanese cuisine?

‘7 curry’ is a traditional Guyanese dish served at Hindu weddings.

It includes seven different vegetable curries served on a large water lily or banana leaf. It’s not commonly incorporated into chicken curry but reflects the rich variety of Guyanese cuisine.

In what ways can I adapt traditional Guyanese chicken curry to make it uniquely flavourful?

You can adjust the spice levels by adding more or fewer wiri wiri peppers. Adding a small amount of coconut cream instead of milk can give a richer texture.

Incorporating other herbs or a squeeze of lime juice just before serving can provide a fresh twist.