Keep reading for my step-by-step guide to Guyanese chicken curry success!
Craving the intoxicating flavors of Guyanese curry but intimidated by the complex spice blends? This simplified beginner-friendly recipe is here to help! With just a handful of ingredients and easy steps, anyone can make an authentic, ridiculously delicious Guyanese chicken curry right at home.
This easy version strips down a classic curry to its essential aromatics. By sautéing the spices first, then simmering everything in creamy coconut milk, you unlock deep layers of flavor. The result is a fragrant, mildly spicy curry that will transport your tastebuds to the Caribbean shores of Guyana. Keep reading for my step-by-step guide to Guyanese chicken curry success!
Easy Guyanese Chicken Curry Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can coconut milk
- 1 medium russet potato, peeled and diced
- Chopped cilantro, for garnish
Simple Curry Instructions
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté 5 minutes until translucent. Add the garlic, ginger, curry powder, cumin, and coriander. Cook 1 minute more until very fragrant.
- Brown the chicken: Add the diced chicken thighs to the pan. Raise heat to medium-high. Cook about 5 minutes, stirring occasionally, until lightly browned on the outside.
- Simmer: Add the diced tomatoes and coconut milk to the pan. Stir in the diced potato. Bring to a gentle simmer, then reduce heat to medium-low.
- Cook: Simmer uncovered for 15-20 minutes, stirring occasionally, until chicken is cooked through and potatoes are fork-tender.
- Finish and serve: Remove from heat and adjust seasoning to taste. Garnish with chopped cilantro. Enjoy over basmati rice or with naan bread!
Tips for Guyanese Chicken Curry Success
- Sauté spices first to boost their flavor before adding coconut milk.
- Simmer gently to prevent the coconut milk from curdling or separating.
- Add a pinch of cayenne pepper if you want an extra kick of heat.
- Garnish with crunchy chickpeas, toasted coconut flakes, or fresh lime juice.
- For more complexity, bloom the spices in oil before sautéing aromatics.
- Substitute sweet potatoes, chicken breast, or shrimp for variations.
FAQ About Easy Guyanese Chicken Curry
1. What kind of curry powder should I use?
Look for a Caribbean-style blend with warm spices like turmeric, cumin, fenugreek, and mustard seed.
2. Can I use curry paste instead of powder?
Yes, substitute 1-2 tablespoons of Caribbean red curry paste.
3. Do I need to marinate the chicken first?
Nope, no marinade required! Just dicing and browning is enough.
4. What if I can’t find coconut milk?
Substitute full-fat dairy milk or cream thinned with vegetable broth.
5. How spicy does it taste?
Mildly spicy, but you can amp it up with cayenne or chili flakes to taste.
6. How long does it keep leftovers?
About 4 days refrigerated or 2 months frozen. Flavor improves over time!
7. What sides go well with it?
Rice, roti bread, boiled chickpeas, mango chutney, raita, or fried plantains.
You Can Also Read Here How to Make Versatile And Delicious Cherry Compote
