Chicken and Potato Curry

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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Posted by & filed under Poultry. This post has 25 comments.

25 thoughts on “Chicken and Potato Curry”

  1. pds

    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

    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 Post author

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

  5. JehanP Post author

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

  7. Kavita

    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

  9. JehanP Post author

    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

    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 Post author

    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.

  13. Nalini

    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 Post author

    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.

  18. JehanP Post author

    Hi Amy, since we are using chicken bouillon there is no need for additional salt because chicken bouillon contains salt.

  19. Patrice

    Thanks for this curry recipe and all of your recipes. I am Guyanese born, but grew up in the US so its nice to have this organized resource, outside of just my family. Keep up the good work!

    Patrice

  20. Malisa

    Hello Jehan,

    I made this curry yesterday and I screwed it up somehow. :-( The house smelled fantastic. The meal looked wonderful, but it was very bland. I don’t know what i did wrong, but I will try again and stick strictly to your recipe. I thought i did, but I did not have cinn stix, so i used powder and I added the water from the chicken to the curry. Idk, but I will try again and let you know how it turned out.

  21. narissa

    hi how are you jehan, always wanted to make good chicken curry, im guyanese but i hardly know to cook guyanese food and my husband craves for it alot, i will definetly try your chicken curry, just one problem i have, i’m only cooking for three, how do i cut the recipe in half…please help

  22. JehanP Post author

    Hi Narissa, in order to cut the recipe in half you would have to cut all of the ingredients in half which could be a bit challenging. There are websites online that you can add the measurement and it would adjust it in half for you. This recipe freezes well so that’s an option also, freezing the extras for another time.

  23. Sarah

    Hi Jehan,

    I stumbled on your website a few months ago and I have been so impressed-it great to find west indian recipies online. I have one question, how many does it serve, sorry I couldn’t see.

    Thanks

  25. Lisa

    no onion?? I would have thought the scallion would be more garnish….I usually cook very similar, saute onion with curry powder though – never used bouillon – good idea – another layer of flavor…

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