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When it comes to the vibrant culinary landscape of the Caribbean, few dishes capture the essence of comfort and warmth quite like Guyanese Chicken Curry. This beloved dish is not just a meal; it embodies the rich tapestry of cultures that have influenced Guyanese cuisine over the centuries. Although it is enjoyed year-round, Guyanese Chicken Curry holds a special place in family gatherings and celebrations, making it a staple on the dining tables of many households throughout the country.

Guyanese Chicken Curry Comfort Meal

Explore the comforting delight of Guyanese Chicken Curry, a dish that showcases the rich culinary heritage of the Caribbean. With aromas of spices like turmeric and cumin, this warming meal is perfect for any occasion, especially family gatherings. Learn about its unique ingredients and preparation methods that combine the flavors from diverse cultures. Whether you’re a cooking pro or a novice, this recipe invites you to create a memorable experience filled with taste and tradition.
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Ingredients
  

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

2 medium onions (finely chopped)

3 cloves garlic (minced)

1-inch piece of ginger (grated)

2-3 tablespoons curry powder (Guyanese curry powder preferred)

1 tablespoon turmeric powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 tablespoon tomato paste

2-3 medium potatoes (peeled and cubed)

2 bell peppers (sliced)

1-2 Scotch bonnet peppers (whole for flavor, adjust for heat)

4 cups chicken broth or water

3 tablespoons vegetable oil

Salt to taste

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine chicken pieces with half the curry powder, turmeric, cumin, garam masala, salt, minced garlic, and grated ginger. Let it marinate for at least 30 minutes (or overnight in the fridge for better flavor).

    Sauté the Onions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent and slightly golden, about 5-7 minutes.

      Add the Spices: Stir in the remaining curry powder and the tomato paste, cooking for an additional 2-3 minutes until fragrant.

        Brown the Chicken: Add the marinated chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken is slightly browned on all sides.

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

            Add Veggies: After 25 minutes, add the cubed potatoes and bell peppers to the pot. Stir well and continue simmering for another 20-30 minutes, or until the potatoes are tender and the chicken is cooked through.

              Final Seasoning: Taste and adjust seasoning with more salt if necessary. Remove the Scotch bonnet peppers (if you want to decrease the heat).

                Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed rice or roti for a comforting meal.

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