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Guyanese Chicken Curry

The Quirky Foodster Team

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Ingredients

  • 1.2kg (2.5 lb) chicken, bone-in, cut into pieces
  • 30g (3 tbsp) Guyanese-style curry powder
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 cm (1 in) piece ginger, grated
  • 1 potato, peeled and cubed
  • 1 wiri wiri pepper, whole
  • 2 sprigs thyme
  • 45ml (3 tbsp) vegetable oil
  • 400ml (1 1/2 cups) water
  • 5g (1 tsp) salt, or to taste

Method

  1. Marinate chicken with half the curry powder, garlic and ginger for at least 30 minutes.
  2. Heat oil in a pot over medium heat. Add remaining curry powder and fry ('bunjaree') for 30-60 seconds, stirring constantly, until fragrant and slightly darkened — do not let it burn.
  3. Add onion and cook 3 minutes, then add marinated chicken and sear on all sides, about 8 minutes.
  4. Add potato, whole pepper, thyme and water. Bring to a boil, then reduce heat and simmer covered for 30-35 minutes until chicken is tender and the sauce has thickened.
  5. Remove whole pepper, season with salt to taste, and serve hot with rice or roti.

Introduction: Guyanese curry, distinct from Indian curry, uses a locally-blended curry powder toasted in oil ('bunjaree') before the meat is added, producing a deep, earthy flavour.

Cultural Background: Guyanese curry, distinct from Indian curry, uses a locally-blended curry powder toasted in oil ('bunjaree') before the meat is added, producing a deep, earthy flavour. Brought by Indian indentured labourers, chicken curry is now a staple across all of Guyana's communities and central to Sunday dinners.

Tips: Toasting the curry powder in oil first ('bunjaree') is essential to authentic Guyanese flavour — do not skip this step. Bone-in chicken thighs and legs give the richest flavour and most tender result.

Variations: Add cubed pumpkin for natural sweetness and body. Use goat or duck in place of chicken for a heartier curry, adjusting cooking time as needed.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat with a splash of water, stirring occasionally, until heated through.

Nutrition: Approx. 460 kcal, 32g protein, 18g carbohydrate, 28g fat per serving.

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