Directions: |
Directions:Chicken: cut in pieces, add onion powder, granulated garlic and salt and mix well, set
aside add 1 TBS of blended herbs
Curry paste: add onion, garlic, scallions, cilantro, parsley, and wiri wiri peppers or the
half of habanero plus ½ cup water. Blend in food processor or blender
about 1 minute and pour into mixing bowl
To the blended herbs add yellow curry powder, ground turmeric, ground
coriander, roasted ground cumin (geera), grand marsala, paprika, and
ground mustard and mix to form a paste. you may add another 1/2 cup
water if the paste is too thick
Cook:
1. heat up large pot on high heat. When the pot is hot , add the oil and allow it to get hot but not smoking. Then add the curry paste and cook for about 5 minutes stirring often to prevent burning till paste looks a bit dry
2. add the seasoned chicken and mix well into cooked curry paste. continue to cook on high, stirring often to [prevent chicken from burning or becoming too brown
(about 5 minutes)
3. reduce heat to medium, cover and let chicken cook in its own juices...may add 1/2 cup water to pot. After 10 minutes stir the chicken and continue to cook covered until juices cook down and thicken
4. add diced potatoes and mix in, cover an cook liquids cook down, for another 3-5 minutes. then add 1 cup w
sauce thickens. This takes about 20 minutes of high heat cooking. can add more water 1/2 cup at a time until chicken is cooked and potatoes fork tender
5. serve with side of rice or roti
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This recipe for Guyanese Style Chicken Curry is from