Guyanese Chicken Curry
4 servings
90 minutes
Recipe from Irina Chadeeva's book "Culinary Geography.
1
Prepare the marinade. Put onion and garlic in a blender, add water, and blend into a fairly liquid paste.
- Onion: 1 head
- Garlic: 2 cloves
- Water: 1.5 glass
2
Cut the meat into large pieces, pour in two tablespoons of marinade, add turmeric and mix well. Leave for half an hour.
- Chicken fillet: 800 g
- Water: 1.5 glass
- Turmeric: 0.5 teaspoon
3
Add spices to the remaining marinade: garam masala, curry powder, and ground cumin.
- Garam masala: 1 tablespoon
- Curry powder: 1 tablespoon
- Cumin (zira): pinch
4
Mix well, it should result in a mass like thick porridge.
5
Heat oil in a thick-walled deep pan, add the spice mixture with marinade, and fry over medium heat, stirring constantly until the liquid evaporates and the mixture thickens.
- Vegetable oil: 3 tablespoons
6
Add the chicken, mix well, cover with a lid, and simmer on medium heat for 15 minutes.
- Chicken fillet: 800 g
7
Open the lid and evaporate the liquid, which will also take about 15 minutes. The chicken should look dry. Stir occasionally, especially towards the end, to prevent the spices from burning.
8
Add salt, mix, pour in 1.5 cups of water, add tomato paste and peeled potatoes cut into large pieces.
- Salt: 1 teaspoon
- Water: 1.5 glass
- Tomato paste: 1 teaspoon
- Potato: 1 piece
9
Cook on low heat until the potatoes are done, the sauce will thicken and reduce in volume.
10
Serve curry with rice, as well as green onions and hot pepper.
- Onion: 1 head