Guyanese chicken curry has its roots in Indian cooking.
Simply Recipes / Alica Ramkirpal-Senhouse
One of the most popular curry dishes in Guyanese cuisine is chicken curry.
My mom always made the best chicken curry in the family.
Simply Recipes / Alica Ramkirpal-Senhouse
It was lip-smacking, forehead-sweating good.
Now I cook it for my family once a week as well.
Chicken curry is perfect for lunch, dinner, or honestly even brunch!
Simply Recipes / Alica Ramkirpal-Senhouse
Serve this up for a weeknight meal, on the weekend, or for a small dinner party.
What Is Green Seasoning?
What I love most about Guyanese curries is their uniqueness.
Simply Recipes / Alica Ramkirpal-Senhouse
The addition of Caribbean green seasoning takes Guyanese chicken curry to new heights.
This curry will seriously make you feel moreish, licking your fingers and cleaning the plate.
Adding Layers of Flavor to Chicken Curry
Cook the curry in steps to layer flavors.
Simply Recipes / Alica Ramkirpal-Senhouse
Start by cooking the curry paste to bring out the flavors of the spices.
Add the chicken and let the spices sear onto the meat.
Next, add boiling water from a kettle so everything cooks at the same temperature.
Simply Recipes / Alica Ramkirpal-Senhouse
Hints of cinnamon and clove create warmth.
It feels like someones hugging you after you take a bite.
This curry is so delicious it will be a regular on your menu!
Simply Recipes / Alica Ramkirpal-Senhouse
The green seasoning can be made ahead of time and placed in the freezer or refrigerator.
Freeze:Portion out the green seasoning in ice cube trays in the freezer for up to 4 weeks.
For this recipe, 2 cubes are enough.
Simply Recipes / Alica Ramkirpal-Senhouse
Refrigerate:Pour green seasoning into a glass container and refrigerate for up to 1 week.
Madras curry powder is a blend that is hotter than a standard curry powder.
I recommend using this bang out of curry powder for this recipe for the best flavor.
Simply Recipes / Alica Ramkirpal-Senhouse
Curry is a generalized term, but in Guyanese cuisine we recognize curry powder as a single ingredient.
When making Guyanese curries using pre-packaged masalas and curry powder is very common.
Homemade curry powders vary in their ingredients and from cook to cook.
Simply Recipes / Alica Ramkirpal-Senhouse
There are some shops on Etsy that sell these peppers if you cant find them locally.
you’ve got the option to swap them for habanero or Scotch bonnet peppers.
Seafood curries need less garam masala and are entirely different recipes.
Simply Recipes / Alica Ramkirpal-Senhouse
I wouldn’t recommend using this recipe with fish or shrimp.
Serving Suggestions
Riceorrotiis typically served with curries.
I find it to be lighter and more fragrant.
Simply Recipes / Alica Ramkirpal-Senhouse
Also, don’t be afraid to pick up the meat with your fingers and savor it.
Its truly the best way to enjoy this dish!
Set aside until ready to cook.
Simply Recipes / Alica Ramkirpal-Senhouse
Add enough water to come halfway up the bowl.
Slice lime in half and squeeze the juice over the chicken.
Set aside for 10 minutes.
Simply Recipes / Alica Ramkirpal-Senhouse
The acid from the lime helps to tenderize the meat and also aids in removing straggling pieces of fat.
Drain the chicken and rinse with cold water 2 to 3 times.
While the chicken soaks in the lime water, make the seasoning.
Simply Recipes / Alica Ramkirpal-Senhouse
In a blender or food processor add the onion, garlic, pepper, scallions, and water.
Blend into a paste.
The consistency should be thick like a smooth pesto sauce.
Simply Recipes / Alica Ramkirpal-Senhouse
Set aside 2 tablespoons for this recipe and store the remainder in the freezer for other uses.
Place green seasoning into an airtight freezer safe container or divide it up into silicone ice cube trays.
The green seasoning can be used as a base to season other meat or rice dishes.
Simply Recipes / Alica Ramkirpal-Senhouse
Dry the meat with a paper towel.
Add the garam masala, curry powder, and the green seasoning.
Heat the oil in a Dutch oven over medium heat.
Simply Recipes / Alica Ramkirpal-Senhouse
Add the chicken and stir to coat in the curry paste.
Add the onions, pepper, clove, cinnamon, bay leaf, tomato paste, and salt.
Stir to combine and let cook, stirring occasionally, for 15 to 20 minutes.
Simply Recipes / Alica Ramkirpal-Senhouse
The chicken will begin to look dry with the spices almost seared on it.
Pour in enough boiling water to come halfway up the pot.
Remove potatoes from the water and add to the curry.
Simply Recipes / Alica Ramkirpal-Senhouse
Reduce the heat to medium-low.
Add the scallions and geera and stir to combine.
Taste and adjust with additional salt if needed.
Simply Recipes / Alica Ramkirpal-Senhouse
Spoon curry over a plate of rice or serve with roti.
Break off pieces of roti and scoop up the curry to enjoy.
Any leftover curry will keep in your fridge for up to 1 week.
Simply Recipes / Alica Ramkirpal-Senhouse
Simple Tip!
Chicken curry is best stored in a glass dish with a lid.
The turmeric from the curry paste will stain your plastic containers, so I recommend avoiding plastic.
Simply Recipes / Alica Ramkirpal-Senhouse
Not every curry freezes well, but chicken curry is one that does.
Freeze in 1-gallon zip-top bags or a freezer-safe container.
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