Creole Corner- Chicken Curry

Curry is a classic dish that came with our fore-parents from India. It is generally a mixture of spices with very high aroma, mixed together with meat or vegetables. Presently all Guyanese enjoy making curry no matter which background. It’s cooked in many Guyanese homes all around the world and should you ask, there is not a Guyanese who doesn’t enjoy a hot plate of curry and rice. Guyana Inc. is here to help you with a special recipe that is sure to whet any appetite when finished.

Here’s what you’ll need:

• 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
• Pepper
• 2 lg Potatoes or 3 small potatoes(optional)

You will then need to make some initial preparations. These few steps should be taken before you start 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

Now for the actual cooking…..

1. Firstly, add 2 tbsp oil to pan and let heat for about 1 to 2 minutes
2. Now add 3 tbsp minced garlic, 1/2 chopped onion to pan
3. Add pepper(optional)
4. Let it cook for about 1 to 2 minutes
5. Now add 4 tbsp Curry Powder and 3 tbsp Masala
6. Sprinkle all-purpose seasoning/green seasoning or Total Seasoning
7. Cook, consistently turn for about 4 minutes
8. If needed, add 6 tbsp water to loosen up mixture, and cook/turn for about another 4 minutes
9. 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
10. Now leave to cook/bounjal for about 30 minutes, checking and turning regularly to ensure it doesn’t burn or get stuck to pan
11. 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
12. Finally if meat is cooked turn stove off and garnish with chopped eschalote.

You can now either serve hot with rice or roti.