Chicken and Potato Curry

July 26, 2009 in Poultry | 14 comments

curry1Curry is a very popular dish in Guyana.   More than half of Guyana’s population originate from India, so our culture and cuisine reflects that.   Any vegetable or meat can be made into a curry,  I used the very popular chicken and potato combination. Here it’s served with Dhal Puri, and Indian flatbread.

Chicken and Potato Curry

4 lbs chicken, cut up

5 cloves garlic, crushed

10 stems fresh thyme

2 chicken bouillon cube

1 cinnamon stick

1/3 cup canola oil

4 medium potato cut into cubes

3 scallion chopped

 

 Curry Paste

1/3 cup curry powder

1/4 tsp geera (cumin)

1/2 tsp garam masala

1 1/2 tbsp minced garlic

5 thyme sprigs

1/3 cup water

To season chicken, place chicken in a large bowl and season with 5 cloves of crushed garlic, 10 sprigs of thyme and 2 chicken bouillon cube crushed.  Allow chicken to sit in the refridgerator for at least 4 hours.

To make Paste, mix all curry powder, geera, garam masala, garlic, thyme and water.  Heat 1/4 cup canola oil on a medium fire.  Add curry paste  and fry for about 4-5 mins.   Add seasoned chicken, cinnamon stick and allow to cook slowly for 15 to 20 mins.  Add pototoes and enough water to cover the chicken.  Bring to a boil, turn fire down to low and simmer until potato is tender.   Remove from heat and add chopped scallion to garnish.

curry3

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  1. pds on July 26, 2009 at 10:42 am

    I love seeing the variations on Guyanese recipes. I have a 4 pound tin of Lalah’s curry powder that sits on top of my fridge. I’ve even found a place online that sells it. I know that bulk stores carry it at at great price, but I would be so sad to lose my red tin of goodness!

  2. Rey on July 30, 2009 at 6:03 am

    I just found your website yesterday!! I am soo glad I did. Please keep making recipes. Can you do one for “same” sorry about spelling w/ beef and potato curry? Thank you!!

  3. JehanP on July 30, 2009 at 6:57 am

    For the Beef curry just swap the chicken with beef and simmer the beef until its tender.

  4. Hummingbird Appetite on August 1, 2009 at 5:23 am

    Where can I find geera? What is it exactly?

  5. JehanP on August 1, 2009 at 8:15 am

    I will add this as a note to the recipe…geera is cumin. Sometimes I forget not everyone is familiar with the Indian names.

  6. Hummingbird appetite on August 2, 2009 at 7:49 am

    Oh I have cumin. Thanks for the definition of geera.

  7. Kavita on August 19, 2009 at 8:53 am

    Thanks for sharing these recipes, I have tried to get them from my mother but could never get any actual measurements. This is the first time anyone has mentioned thyme in curry…I am assuming that was the missing piece..I could never replicate the taste I was accustomed to growing up. Will be trying that once the heat wave subsides. The pine tarts looks amazing

  8. Karen on August 28, 2009 at 9:27 am

    What is garam masala and where can I find it?

  9. JehanP on August 28, 2009 at 10:44 am

    Garam masala is a mixture of spices. It can be found in the Indian grocery store in the spice section or you can make your own. Here is a recipe for garam masala Garam Masala:

    2 tablespoons cumin seeds
    2 tablespoons coriander seeds
    2 tablespoons cardamom seeds
    2 tablespoons black peppercorns
    1 (3-inch) stick cinnamon, broken up
    1 teaspoon whole cloves
    1 teaspoon grated nutmeg
    1/2 teaspoon saffron (optional)

    Instructions:

    Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

    Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

    Garam Masala keeps for 3 months.

    Yield: Makes about 1/2 cup

  10. Corinne on September 11, 2009 at 2:31 pm

    Hi, thank you so much for sharing this recipe. I love making Guyanese dishes, but now I know I have to marinate the meat to make it tasty. ‘Love your site specially the photos! Keep it up!

  11. JehanP on November 9, 2009 at 2:08 pm

    I’m so sorry..no it’s not a dumb question at all! Actually I have to thank you for finding that error. I add the scallion at the very end, just when you take the pot off the heat.

  12. Joylyn on February 27, 2010 at 6:39 pm

    Hello, I recently found your website and love it. Can you do fried rice? Also chow mein. Thank you.

  13. Nalini on May 17, 2010 at 10:26 am

    Hello, I would love to get your receipe for Guyanese fried rice. Have you ever tried using seaseme oil in the fried rice? Apparently many of the Guyanese restaurants use it. I understand that there is an art in cooking to avoid the actual taste of the seaseme oil.

    Cocount buns – have you ever tried it with the already shreaded coconut found in the baking aile of the supermarket? I would love to try it, but don’t have access to the fresh coconut. Thanks alot!!

  14. JehanP on May 17, 2010 at 3:18 pm

    Hi Nalini, I actually used sesame oil in my fried rice and chow mien. I love the flavor and add just a touch of it to the vegetable oil. As for the coconut, lets face it, no one has the time to grate and squeeze fresh coconut. I used the sweetened coconut from the supermarket and the buns still taste great! I recently posted a recipe for coconut buns using flaked coconut. Try it out and let me know what you think.

Amy