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Guyanese cuisine is a vibrant tapestry woven from diverse cultural influences, reflecting the rich history and heritage of this South American nation. Known for its bold and aromatic flavors, Guyanese food offers a culinary experience that is both comforting and exhilarating. Among the many beloved dishes that grace the tables of Guyanese families, chicken curry stands out as a staple, cherished for its warmth and depth of flavor. This dish is not merely a meal; it is a celebration of togetherness, often enjoyed during family gatherings and special occasions.

Guyanese Chicken Curry Comfort Meal

Embark on a flavorful journey with Guyanese Chicken Curry, a comforting meal rich in Caribbean heritage. This dish combines aromatic spices, tender chicken, and vibrant vegetables, making it a staple in many households. Learn the art of marinating and cooking to create a deliciously warm curry that brings families together. Perfect for gatherings or cozy dinners, this recipe invites you to savor the vibrant tastes of Guyana and create your own culinary traditions.
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Ingredients
  

2 lbs chicken (cut into pieces, bone-in for a richer flavor)

2 medium onions (finely chopped)

3 cloves garlic (minced)

1-inch piece of fresh ginger (grated)

2-3 tablespoons Guyanese curry powder (or your preferred curry mix)

1 tablespoon turmeric powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 tablespoon tomato paste

2-3 medium potatoes (peeled and cut into cubes)

2 bell peppers (sliced into strips)

1-2 Scotch bonnet peppers (whole; adjust based on your heat preference)

4 cups chicken broth or water

3 tablespoons vegetable oil

Salt to taste

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken pieces with half of the curry powder, turmeric, cumin, garam masala, a pinch of salt, minced garlic, and grated ginger. Make sure the chicken is well coated in the marinade. Cover and let it marinate for a minimum of 30 minutes, or for enhanced flavor, overnight in the refrigerator.

    Sauté the Onions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onions to the pot and sauté them for about 5-7 minutes, or until they become translucent and begin to take on a slight golden hue.

      Incorporate the Spices: Stir in the remaining curry powder and tomato paste to the onions, sautéing for another 2-3 minutes until the spices become fragrant and well blended.

        Brown the Chicken: Add the marinated chicken pieces to the pot. Stir them into the spice mixture, ensuring each piece is coated. Allow them to cook for 5-7 minutes, occasionally stirring, until the chicken starts to brown on all sides.

          Slow Cook: Carefully pour in the chicken broth (or water) and add the whole Scotch bonnet peppers. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for 20-25 minutes, stirring occasionally to prevent sticking.

            Add Vegetables: After about 25 minutes, introduce the cubed potatoes and sliced bell peppers to the pot. Stir everything together well and continue to simmer for an additional 20-30 minutes, or until the potatoes are tender and the chicken is cooked all the way through.

              Final Seasoning: Taste the curry and adjust the seasoning as needed. You can add more salt if desired. If you prefer a milder dish, remove the whole Scotch bonnet peppers at this stage.

                Garnish and Serve: Once cooked, remove the pot from heat and garnish the chicken curry with freshly chopped cilantro. Serve hot, paired with steamed rice or freshly made roti for a truly comforting meal.

                  Prep Time, Total Time, Servings: 30 mins | 1 hr | 4-6 servings

                    - Presentation Tips: Serve the curry in a deep bowl with a sprinkle of cilantro on top, alongside rice or roti arranged neatly. You may also include lime wedges for an added zest. Enjoy your flavorful journey!