Guyanese chicken curry is a fragrant, deeply spiced dish with warm Caribbean depth
The smell of chicken curry brings back memories of large, extended family parties in Guyana, South America, where I grew up. It is a staple dish there, eaten spooned over a plate of white rice, comfort food for Guyanese. Right after I got married and moved to South Carolina with my husband, my sister sent my aunt’s recipe so I could make my apartment feel like home. The words on her postcard said, “Now go, my child, and fill those corridors with the smell of curry and garlic and let them know who you really are!”
There are two sorts of people: those who love curry, and those who cannot stand the smell. Fortunately, for me, my American-born husband is one of the first. I remember frantically airing out our house before our first date so the smell would not upset him. Shortly thereafter, he told me that he loves the smell and taste. Over the years, he took over the tradition of making curry using my aunt’s recipe as he loves to cook. Mmm! — Odile Fredericks, Raleigh
INGREDIENTS:
2 large chicken breasts cut into small pieces
4 large cloves of garlic (crushed)
4 small or 2 medium onions (chopped)
⅓ cup oil
3 to 4 tablespoons mild curry powder
1 bay leaf
½ cup water
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1 large tomato or two medium ones, chopped
chopped spring onions (optional)
INSTRUCTIONS:
- Heat oil in a pan over medium heat and sauté garlic and onions until cooked but not brown.
- Add curry powder, cumin, cinnamon, cloves, salt and bay leaf to ½ cup of water, and stir to mix. Pour this mixture into the pan with the garlic and onions and stir to prevent sticking. Fry for about 2 minutes. You want to roast the spices without burning them.
- Add the chicken pieces and fry for about 10 minutes. Add the tomatoes and stir, and bring the stew to a boil. Cover the pan, lower the heat and let it simmer for another 10 to 15 minutes.