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Guyanese cuisine is a vibrant tapestry woven from the diverse cultural influences that have shaped Guyana’s history. From the indigenous peoples and African slaves to Indian indentured laborers and European colonizers, each group has contributed unique flavors and cooking techniques, resulting in a rich culinary heritage. One of the standout dishes that truly embodies this fusion is the Spicy Guyanese Chicken Curry Delight. This dish is not just a meal; it is a celebration of flavor, tradition, and community, often enjoyed during family gatherings and special occasions.

Guyanese Chicken Curry Comfort Meal

Discover the vibrant world of Guyanese cuisine with Spicy Guyanese Chicken Curry Delight, a dish that showcases the rich flavors of this multicultural heritage. This savory curry marries tender chicken with aromatic spices, fresh vegetables, and creamy coconut milk, creating a delightful dining experience. Perfect for family gatherings or cozy dinners, this recipe highlights the importance of fresh ingredients and traditional cooking techniques. Enjoy the warmth and community spirit that come with every bite.
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Ingredients
  

2 lbs chicken (bone-in, skinless, cut into bite-sized pieces)

2 tablespoons vegetable oil

1 large onion (finely chopped)

4 cloves garlic (minced)

1-inch piece of ginger (freshly grated)

2-3 green chilies (sliced, adjust to heat preference)

2 tablespoons curry powder (preferably authentic Guyanese curry powder)

1 teaspoon turmeric powder

1 teaspoon cumin powder

Salt (to taste)

2 medium tomatoes (diced)

1 cup coconut milk

2 cups chicken broth (or substitute with water)

2 medium potatoes (peeled and diced into cubes)

1 cup carrots (sliced into rounds)

Fresh cilantro (chopped, for garnish)

Instructions
 

Marinate the Chicken: In a large mixing bowl, add the chicken pieces. Sprinkle half of the grated ginger, minced garlic, salt, and turmeric over the chicken, along with all the curry powder. Mix thoroughly until the chicken is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.

    Sauté the Base: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the finely chopped onions and sauté, stirring occasionally, until they turn translucent and lightly caramelized. This should take about 5-7 minutes.

      Add Aromatics: Stir in the minced garlic, the remaining grated ginger, and sliced green chilies. Continue to sauté for another 2-3 minutes until the mixture becomes aromatic.

        Cook the Chicken: Carefully add the marinated chicken to the pot. Cook for approximately 10 minutes, stirring occasionally, until the chicken is browned and starting to cook through.

          Incorporate Tomatoes and Spices: Add the diced tomatoes and cumin powder to the pot. Season with additional salt as needed. Cook for another 5 minutes, allowing the tomatoes to soften and break down.

            Add Liquid: Pour in the coconut milk and chicken broth, stirring to combine everything. Bring the mixture to a gentle simmer.

              Add Vegetables: Gently fold in the diced potatoes and sliced carrots. Ensure all ingredients are well mixed in the pot.

                Simmer and Season: Cover the pot and reduce the heat to low. Let the curry simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the vegetables are cooked through. Taste and adjust the seasoning as necessary.

                  Finish and Serve: Once the curry is fully cooked, remove it from heat and garnish with freshly chopped cilantro. Serve hot over fluffy white rice or with soft roti for a comforting and satisfying meal.

                    Prep Time, Total Time, Servings: 40 minutes | 1 hour | Serves 6