CHICKEN CURRY FROM GUYANA

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Chicken Curry from Guyana image

I tripped over this recipe at World Hearth Circle of International Cooking. The fine folks there had adapted this recipe from a book called Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking by Jessica B. Harris. I was so excited I ordered the book. No joke! I hope you think it looks as enticing as I do.

Provided by Beth Renzetti @elmotoo

Categories     Chicken

Number Of Ingredients 12

1 - onion, large, chopped
3 clove(s) garlic, minced
3 tablespoon(s) butter
3 sprig(s) cilantro, finely chopped
2 teaspoon(s) turmeric, ground
1 teaspoon(s) cumin, ground
1 teaspoon(s) crushed red pepper
2 teaspoon(s) fresh ginger root, minced or grated
- salt and white pepper, to taste
1/3 cup(s) white vinegar
3 pound(s) chicken breast, boneless, skinless & cubed
4 - potatoes, large, peeled and cubed

Steps:

  • In a large frying pan, saute onion and garlic in butter until soft.
  • Grind herbs and spices. Add to onions. Stir until fragrant.
  • Add vinegar, there should be enough vinegar to make a smooth paste. If not, add more.
  • cover chicken with this paste and marinate chicken in it for 1 hour or more if you wish it more flavorful.
  • When ready to cook, add chicken to large pan with enough water to reconstitute paste. Cover and cook for 45 minutes, adding water as needed.
  • Add potatoes. Cook until potatoes are done.

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