Chicken curry Guyana is a new restaurant that opened on the northern coast of Guyana. It is located in Linden Village, a small coastal settlement where most residents work as fishermen and farmers.
Guyana is not a country you might expect to find the world’s best chicken curry, but it’s definitely worth stopping by for lunch or dinner if you’re ever visiting the area! The chicken curry here at Chicken curry Guyana is made with local vegetables, coconut milk, and spices.
What is the Chicken curry, Guyana?
The chicken curry Guyana is a special dish that Guyanese homemakers have traditionally cooked since the late 1800s. It is a chicken meat-based dish with similar ingredients to traditional curries in countries such as India and Pakistan.
Chopped onions, garlic, vegetable oil, ginger, turmeric powder, fresh tomatoes (and sometimes mangoes), and shredded coconut form the basis for a delicious spread that gives this curry its fantastic flavour.
How Long Will It Take To Prepare?
- Prepare time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Serving: 2
How To Make Chicken Curry In Guyana?
Ingredients:
- 2 tsp salt (or salt to taste)
- 2 tbsp seasoning
- 1 tsp curry powder (for Chicken)
- 4 tbsp seasoning (for masala-curry powder mixture)
- 4 tbsp garam masala
- 4 lbs. Chicken, cut into 3-inch pieces
- Two medium potatoes, peeled and chopped
- 1 tbsp tomato paste
- ½ tsp ground geerah (cumin)
- â…“ cup boiling water
- 6 tbsp cooking oil
- Boiling water, as needed
- 4-6 cloves + 1 small cinnamon stick (not pictured)
- Few pinches geerah
- One scallion, sliced
- 3 tbsp curry powder
Directions:
Step:1.
Peel and chop potatoes into bite-sized pieces.
Step:2.
Rinse Chicken and pat dry with paper towels. Sprinkle with 2 tsp salt, 2 tbsp seasoning, 1 tsp curry powder, and 4 tbsp garam masala, and rub to coat the Chicken evenly on all sides. Heat 3 tbsp oil in a large pot over medium-high heat.
When it starts to smoke, add the chicken pieces in a single layer to the pool without crowding the bank; you may need to do this step in 2 or more batches.
Step:3.
Place the lid on the pot, reduce the heat and allow it to cook; you may need to do this in 2 or more batches. Cook until all the water evaporates, browning Chicken as it cooks.
Step:4.
Please turn off the heat and allow it to cool slightly in the pot. Transfer chicken pieces into a large bowl and toss with a tbsp cooking oil and 2 tbsp curry powder for about 10 seconds.
Step:5.
Heat 3 tbsp oil in the pot over medium-high heat. Add the cinnamon stick and cloves, and cook for 30 seconds. Add onions, and cook stirring until onions are translucent about 3 minutes. Stir in garlic paste and cook for 2 minutes longer or until fragrant.
Step:6.
Add tomatoes and cook, occasionally stirring, for about 8 minutes.
Step:7.
Add the masala -curry powder mixture and cook for about 2 minutes. Add potatoes, water, and about 1 cup of hot water, stir well and bring to a boil.
Step:8.
Reduce heat to a simmer, cover the pot with a lid, cooking until the vegetables are tender and the Chicken is cooked, occasionally stirring so that the masala doesn’t burn at the bottom of the pot. Add boiling water if you feel your curry is too thick.
Step:9.
Remove cinnamon sticks and cloves. Serve chicken curry with rice or roti, or your choice of side dish.
Nutrition Fact of Chicken curry Guyana:
| Nutrition | Amount |
|---|---|
| Calories | 477 |
| Calories from Fat | 55 |
| Fat | 7.9g |
| Carbohydrate | 52.6g |
| Protein | 32.1g |
| Cholesterol | 68mg |
| Sodium | 603mg |
| Potassium | 849 mg |
| Magnesium | 19 mg |
| Fiber | 4.4g |
7 Amazing serving ideas Chicken curry Guyana:
1. The best way to enjoy this dish is to make a large portion, serve over basmati rice and top it with some plain yoghurt (optional).
2. Another option would be to put over a bed of rice and top with some spicy paneer or chicken korma (Indian-style cooked cheese).
3. Chicken curry Guyana can also be eaten as an appetizer. You can cut chicken pieces into bite-sized bits and serve with a small bowl of plain yoghurt for dipping.
4. Or serve it with some naan or chapati for lunch or dinner snacks.
5. Chicken curry Guyana is also a good recipe for your football party, as Chicken is one of the things people enjoy eating when watching games!
Just keep in mind to cook it with extra spices like cinnamon and cloves so that it doesn’t end up too dry, and you have the perfect meal to enjoy with friends and family.
6. This dish is an equally delicious recipe for your family dinner on a cold and rainy night. Serve it with roti, chapati, rice, and your favourite side dishes.
7. If you’re attending a wedding or other family event, make the chicken curry from scratch, and serve it with roti or rice and your favourite side dishes.
How do I make my watery curry thicker?
The problem we all face when we eat a watery curry is that although it tastes great, it’s not very satisfying. If you make your curry as instructed in this recipe, it will be just fine, but there are some things you can do to improve the consistency of your curry. Here are some tips for thickening a watery curry:
What are the health benefits of Chicken curry in Guyana?
- Rich in protein content.
- Adequately cooked chicken breasts can contain up to 5 grams of fat.
- The high iron content can keep your red blood cells healthy and make oxygen transfer more efficient.
- Garlic, onions, and tomatoes have essential antioxidant properties.
- Chicken curry is a good source of folate, thiamin, and niacin.
- Chicken curry is the main ingredient in the Guyanese dish of Chicken rice; Chicken rice is a nutrient-rich and delicious dish.
- Chicken curry contains several nutrients that are particularly important to bone health, including calcium, magnesium, phosphorus, selenium, and vitamin D.
- Chicken meat is rich in selenium, an essential antioxidant mineral. Eating foods high in selenium can lower your risk of developing various forms of cancer.
Is the sauce used in cooking chicken curry in Guyana safe for consumption?
In cooking chicken curry in Guyana, the two most common ingredients in the sauce are tomato paste and vinegar.
The tomato paste is made from tomatoes that have been cooked and processed to remove excess liquid. The vinegar is used to add to the flavour of the dish.
Tomato is a good source of vitamin K and provitamin A (beta-carotene). In addition, it contains high amounts of potassium, magnesium, and vitamin C.
How do you make the Chicken curry in Guyana Healthy?
Guyana’s chicken curry is mainly made of potatoes, which are then cooked in coconut cream, turmeric, and garlic. In addition to these ingredients, the dish can also be spiced up with some minced ginger.
You could also use sweet potatoes for added sweetness as an alternative to potatoes! And for those who prefer a healthier version of this dish, there is a recipe that substitutes coconut cream with low-fat milk.
How long should you simmer curry?
Some people like to simmer the curry with the lid on until the vegetables are tender, while others like to cover it and let it cook on medium heat until everything is softened.
The longer you simmer it, the more flavour will be absorbed into the Chicken and vegetables, so my suggestion is to cook it until everything is soft and then add some water (about ½ cup) if needed to adjust the consistency of your curry.
What kind of rice should you use for this dish?
Use basmati rice for this dish.
How to store Chicken curry in Guyana?
This dish freezes well. If you bake it in the oven, put it in a lightly greased casserole dish and cook at 350°F for 20-30 minutes or until hot.
This dish freezes well if you freeze it immediately after cooking (put it in freezer containers with tight-fitting lids). I find that this method works quite well and tastes just as good as the day I made it.
Conclusion
A typical Guamanian meal is served on a tray consisting of rice, yams, potatoes, and Chicken or fish prepared in many ways in which spices, onions, garlic, and hot pepper can be combined to make delicious meals. The most popular dish is Chicken Curry – a curried chicken with a mild but spicy flavour.
Chicken Curry is a British-influenced dish. The British brought India to the Caribbean, while French and African influences can also be found (the former through Martinique and Guadeloupe, and the latter through Saint Lucia). Meanwhile, Portuguese influence remains in Guyana’s national goat meat dish (known as “curry goat”).
Onions and garlic are often used in cooking, along with green hot peppers. This combination lends a distinctive taste to many local dishes.
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