Chicken Curry (Guyanese-Style with Potatoes and Geera)
In short: Bone-in chicken and potatoes simmered in a dark, fragrant gravy of toasted curry powder, garlic, roasted cumin and hot pepper. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Curry is a Sunday staple in Guyanese homes, served with roti, dhal puri or plain rice. The cook fries curry powder with onion and garlic until it darkens and smells toasted, then adds bone-in chicken and potatoes and simmers everything into a thick gravy. Geera, roasted cumin, gives the earthy backbone, and a whole wiri wiri or Scotch bonnet pepper adds fruity heat. The potatoes soak up the sauce, so every bite is full flavored.
Instructions
- Toss the chicken with the marinade ingredients and leave for 30 minutes at room temperature, or covered in the fridge for up to 4 hours.
- Stir the remaining 2 tablespoons of curry powder, the cumin and the turmeric with 4 tablespoons of water into a paste.
- Heat the oil in a large heavy pot over medium heat and cook the onion for 5 minutes, until soft. Add the garlic and the curry paste and stir constantly for 3 to 4 minutes, until the paste darkens and smells toasted.
- Add the chicken and stir to coat. Fry for 6 to 8 minutes, until the outside turns opaque.
- Pour in the hot water and add the thyme and whole pepper. Bring to a boil, cover and simmer for 15 minutes.
- Add the potatoes and simmer partly covered for 20 minutes, until the potatoes are tender and the chicken reaches 74°C (165°F). Mash a few potato pieces into the sauce to thicken it.
- Stir in the scallions, cilantro and remaining salt and taste. Serve hot with dhal puri, roti or rice.
Tips
- Cooking the curry powder in oil until it darkens is the key step, because raw curry powder tastes dusty and harsh. Add a splash of water if the paste begins to stick.
- Skinless, bone-in pieces give the best flavor. To make your own geera, toast cumin seeds in a dry skillet for 1 to 2 minutes and grind them.
Questions and answers
What is geera?
Geera is the Guyanese word for cumin, usually dry-roasted and ground. It gives curries, dhal and fritters a warm, earthy flavor.
What do you serve with Guyanese chicken curry?
Roti, such as dhal puri or paratha, or plain white rice. Pepper sauce, mango pickle or a simple cucumber salad often sits alongside.
Can I make the curry less spicy?
Yes. Leave the pepper whole and remove it after 20 minutes, or skip it. The curry powder and garlic carry plenty of flavor without much heat.
How long does it take to make Chicken Curry (Guyanese-Style with Potatoes and Geera)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Chicken Curry (Guyanese-Style with Potatoes and Geera)?
About 350 kcal per serving, with 31 g of protein, 23 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 23 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
