Guyana-Style Chicken Curry
Main Dishes • Latin American
Description
Recipe from a culinary book by a popular American chef.
Ingredients
- Chicken fillet 30 oz
- Potato 1 piece
- Onion 1 head
- Garlic 2 cloves
- Water 1½ cups
- Turmeric ½ teaspoon
- Garam Masala 1 tablespoon
- Red Curry Powder 1 tablespoon
- Cumin (Zira) a pinch
- Passata Tomato Sauce 1 teaspoon
- Vegetable Oil 3 tablespoons
- Salt 1 teaspoon
Step-by-Step Guide
Step 1
Prepare the marinade. Place the onion and garlic in a blender, add water, and blend into a fairly liquid paste.
Step 2
Cut the meat into large pieces, pour two tablespoons of the marinade over it, add turmeric, and mix well. Leave for half an hour.
Step 3
Add spices to the remaining marinade: garam masala, curry powder, and crushed cumin.
Step 4
Mix well until you achieve a thick paste consistency.
Step 5
Heat oil in a heavy-bottomed deep skillet, add the spice mixture with the marinade, and fry over medium heat, stirring constantly, until the liquid evaporates and the mixture thickens.
Step 6
Add the chicken, mix well, cover with a lid, and simmer over medium heat for 15 minutes.
Step 7
Remove the lid and evaporate the liquid, which will also take about 15 minutes. The chicken should look dry. Stir occasionally, especially towards the end, to prevent the spices from burning.
Step 8
Add salt, mix, pour in 1.5 cups of water, add tomato paste, and the peeled potato cut into large pieces.
Step 9
Simmer over low heat until the potato is cooked, and the sauce thickens and reduces in volume.
Step 10
Serve the curry with rice, along with green onions and hot pepper.
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