recipe-1

Recipe-1 › Curries of the world › Guyanese chicken curry

Guyana

Guyanese chicken curry

Curry chicken with garam masala and wiri wiri peppers, eaten with roti.

Guyanese chicken curry
Close to the base recipe Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Guyanese chicken curry. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Guyanese chicken curry

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces, marinated in green seasoning.

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · 300 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Guyanese chicken curry

  • 2 tbsp Guyanese curry powder
  • 1 tsp · 1 tsp Garam masala and geera
  • 2 Wiri wiri or scotch bonnet pepper
  • 2 Potatoes
  • 2 sprigs Thyme

Leave out

  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Guyanese chicken curry: do thisChop the onions; use a wiri wiri pepper.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Guyanese chicken curry: do thisFry curry powder and masala paste in oil until dark, then add the onions and garlic.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Guyanese chicken curry: do thisUse the chicken and potatoes.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Guyanese chicken curry: do thisAdd the chicken and coat it in the curry.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Guyanese chicken curry: do thisSkip the chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Guyanese chicken curry: do thisAdd water to half-cover.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Guyanese chicken curry: do thisSimmer 30–35 minutes. Add geera at the end.

Serve: With roti or rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Trinidad curry chickenAll curries on the mapFijian chicken curry →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

This page is available in:

English · Deutsch · 日本語 · Español · हिन्दी · ગુજરાતી · Bahasa Melayu · Türkçe · 简体中文 · 繁體中文（香港） · اردو · العربية

More languages are coming soon.