Curry is a classic dish that came with our Indian fore-parents from India. It’s a mixture of spices with very high aroma. Presently all Guyanese enjoy making curry no matter which background. It’s cooked in many Guyanese homes all around the world and I do hope you enjoy this recipe too.
- 3 to 4 lbs of Chicken
- 2 tbsp Vegetable Oil
- 3 tbsp Garlic (Minced/Chopped)
- 1/2 Onion
- 4 tbsp Curry Powder
- 3 tbsp Masala
- 1 tbsp All-purpose Seasoning/Green Seasoning
- 1 tbsp Salt
- 2 lg Potatoes or 3 sm potatoes(optional)
Method of Preparation:
These few steps should be taken before starting to cook.
- Chop or cut chicken into desired pieces, then wash
- Peel, wash and cut potatoes into 2 to 6 pieces depending on the size of each potato
- Chop onion into pieces
Step-by-step Cooking Instructions:
- Firstly, add 2 tbsp oil to pan and let heat for about 1 to 2 minutes
- Now add 3 tbsp minced garlic, 1/2 chopped onion to pan
- Add pepper(optional)
- Let it cook for about 1 to 2 minutes
- Now add 4 tbsp Curry Powder and 3 tbsp Masala
- Sprinkle all-purpose seasoning/green seasoning or Total Seasoning
- Cook, consistently turn for about 4 minutes
- If needed, add 6 tbsp water to loosen up mixture, and cook/turn for about another 4 minutes
- Add chicken, potatoes and 1 tbsp salt(add less or more salt depending on your preference), then turn so chicken and potato is properly mixed with curry
- Now leave to cook/bounjal for about 30 minutes, checking and turning regularly to ensure it doesn’t burn or get stuck to pan
- Now add about 24 oz or 3 cups of water, cover and leave to cook occasionally checking and turning for another 20 to 30 minutes until meat is tender
- Finally if meat is cooked turn stove off and garnish with chopped eschalote/scallion/green onions
Now serve with rice or roti.
Serves 6 to 8
Note: This recipe can be cooked with out without potatoes. If you choose to include potatoes as with this recipe, then the potatoes should be taken out when cooked (it usually cooks faster thank the chicken), now if you do not take out potatoes when boiled it will start to break and dissolve into curry making it thick.
Here is what I do, I put the potatoes in early (during bunjal process) so it will absorbed more flavor from the curry. I do this because it is my personal preference, because I like when the potatoes have more curry flavor, but can you add it at a later time if you do not want to remove it during cooking period.