Guyanese Curry Chicken
Curried chicken chunks, coated in a spicy rub and stewed in PEPPY'S legendary gravy are going to have your mouth watering instantly!
Ingredients
For the Chicken
- 4 lbs. Chicken
- 1 small Lime
- 1/2 tsp PEPPY'S Garam Masala
- 1/2 tsp PEPPY'S Curry Powder
- 2 tbsp PEPPY"S Green Seasoning
For the Curry Paste
- 2 tbsp PEPPY'S Green Seasoning
- 1 1/2 tsp PEPPY'S Garam Masala
- 1 1/2 tsp PEPPY'S Curry Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp PEPPY'S Geera
- 1/4 cup Water
For the Curry
- 1/2 cup Neutral Cooking Oil (Canola, Vegetable, etc)
- 1 small Yellow Onion
- 2 small Pepper of Choice
- 6 Cloves
- 1/2 inch Cinnamon Stick
- 1 small Bay Leaf
- 1 tbsp Tomato Paste
- 1 1/2 tsp Salt (More if Desired)
- 4-6 cups Boiling Water
- 2 medium Potatoes Peeled and Chopped
- 3 Scallions Thinly Sliced
- 1/2 tsp PEPPY'S GEERA
Instructions
Prep The Chicken
- Put the chicken pieces in a large mixing bowl, then add enough water to come halfway up the bowl. Add half a cup of PEPPY'S Vinegar. Set aside for 10 minutes. Drain the chicken and rinse it with cold water 2 to 3 times.
Marinate the Chicken
- Add the PEPPY'S Garam Masala, PEPPY'S Curry Powder, and PEPPY's Green Seasoning. Massage into the meat, cover with plastic wrap or a clean dish towel, and set aside to marinate for a minimum of 30 minutes.
Make the Curry Paste
- In a small bowl combine the PEPPY'S Garam Masala, PEPPY's Curry Powder, turmeric powder, PEPPY'S Geera, 2 tbsp PEPPY'S Green Seasoning, and water. Set aside.
Cook the Curry Paste
- Heat the oil in a large karahi over medium heat, then add the curry paste and cook, stirring constantly, until the curry paste starts to look dry and a little browned.Add the chicken and stir to coat in the curry paste.
Add the Remaining Ingredients
- 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. While the chicken is cooking it will release some liquid, let the chicken simmer in its juices until just a little is left. 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. Add Potatoes. Sir to Combine.
Let the Curry Simmer
- Reduce the heat to medium-low, then Let the curry simmer uncovered, stirring occasionally, until the gravy has reduced and starts to look thick, about 20 to 25 minutes.Add the scallions and Geera and stir to combine. Remove from heat.Taste and adjust with additional salt if needed.
Serve
- Spoon curry over a plate of rice or serve with roti. Break off pieces of roti and scoop up the curry to enjoy.
