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(optional)

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.

*Instead of using garlic and thyme in the curry paste, you can also use 1 tbsp of green seasoning.