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Guyanese cuisine is a vibrant tapestry woven from a rich cultural heritage that reflects the influences of indigenous peoples, African traditions, Indian spices, and British colonial flavors. Each dish tells a story, and one of the most iconic representations of this culinary landscape is the Spicy Guyanese Chicken Curry Delight. This dish stands as a testament to the bold and harmonious flavors that define Guyanese cooking, making it a staple in households and a must-try for adventurous food lovers.

Guyanese Chicken Curry Comfort Meal

Discover the vibrant flavors of Guyanese cuisine with our Spicy Guyanese Chicken Curry Delight. This dish marries tender chicken with a rich blend of spices, fresh herbs, and creamy coconut milk, embodying the warmth and hospitality of Guyanese culture. Perfect for gatherings or a cozy family meal, this curry is not just a feast for the taste buds but also a celebration of heritage. Dive into this culinary journey and bring bold, comforting flavors to your table!
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Ingredients
  

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

2 tablespoons vegetable oil

1 large onion (finely chopped)

4 cloves garlic (minced)

1-inch piece of ginger (grated)

2-3 green chilies (sliced, adjust to taste)

2 tablespoons curry powder (preferably 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 water)

2 medium potatoes (peeled and diced)

1 cup carrots (sliced)

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, place the chicken pieces. Add half of the ginger, garlic, salt, turmeric, and all of the curry powder. Mix well and let it marinate for at least 30 minutes to absorb the flavors.

    Sauté the Base: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until they are translucent and slightly caramelized, about 5-7 minutes.

      Add Aromatics: Stir in the minced garlic, remaining ginger, and green chilies. Sauté for another 2-3 minutes until fragrant.

        Cook the Chicken: Add the marinated chicken to the pot. Cook for about 10 minutes, stirring occasionally, until the chicken is browned on all sides.

          Incorporate Tomatoes and Spices: Mix in the diced tomatoes, cumin powder, and adjust the salt. Cook for another 5 minutes until the tomatoes soften.

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

              Add Vegetables: Toss in the diced potatoes and carrots. Stir well to combine all ingredients.

                Simmer and Season: Cover the pot and let it simmer for 25-30 minutes on low heat, stirring occasionally, until the chicken is tender and the vegetables are cooked through. Adjust the seasoning as necessary.

                  Finish and Serve: Once cooked, garnish with fresh cilantro. Serve hot over white rice or with roti for a comforting meal.

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