The key to getting this recipe right is using the right ingredients

The key to getting this recipe right is using the right ingredients

Guyanese Style Curry Chicken

To many growing up in North America, the term Curry usually conjures up thoughts like ‘Hot’, ‘Spicy’, or ‘Indian Food’. I must admit, I had the very same ideas growing up. All of this changed when I began hanging out with friends of various backgrounds and ethnicity.  I quickly realized, Curry means completely different tastes to Jamaicans, South Americans, South Asians, and East Asians. In fact, almost every country has some form of Curry and even then, there are different Curries for different meats and seasons. Curry is such a diverse and favorable spice mixture that one could eat a different style daily for a year and never have the same taste twice.

One of my favorite types of Curry comes from a country in South America named Guyana. While geographically located in South America, Guyana’s culture and food tends to be a mix of Indian, South American and Caribbean. It’s not uncommon to hear sounds of Calypso and Soca playing in the streets and most residents speak with a Caribbean style accent. The curries from this country are extremely savory, flavorful, and very rich while not overwhelming with heat.

The key to getting this recipe right is using the right ingredients. No Curry Powder is the same. No Garam Masala is the same. It’s important to buy authentic Guyanese (or if not available, Trinidadian) spices. To use an East Indian Curry Powder, or a Jamaican Curry Powder will not produce the same taste or results.


  • 2-3 kg of chicken, cut into 3″ pieces (bone in, boneless, and/or skinless)
  • 4 tbsp. white vinegar
  • 4 tbsp. Geeta’s brand Garam Masala (or similar Guyanese Garam Masala)
  • 3 tbsp. Lalah’s brand Curry Powder (or similar Guyanese Curry Powder)
  • 1 medium onion
  • 1 head of garlic, peeled
  • 1 tbsp. dried thyme
  • 4 tbsp. vegetable oil
  • 1 tsp. cumin
  • ½ habanero pepper, seeds removed (optional)
  • 2-3 medium potatoes, cut into 3″ cubes
  • salt to taste
  • 2 cups of Campbells® Chicken Stock
  • ¾ cup of water
  • 1 tbsp. tomato paste
  • 4 cups cooked white rice


  1. Prepare the chicken by cutting it into your desired sized pieces, place in a bowl of cold water and add white vinegar. Set aside.
  2. In a blender, combine the onion, garlic, habanero pepper, thyme, and a few tbsp. of water.
  3. Blend until entire onion mixture until it becomes a thick “milkshake” like consistency.
  4. Drain the chicken from vinegar and water mixture.
  5. Add 3 heaping tbsp. of the blended onion mixture to the chicken pieces and mix well. Place chicken in refrigerator for at least 30 minutes to marinade.
  6. In a bowl, combine 5 heaping tbsp. of the blended onion mixture, Garam Masala, Curry Powder, cumin, and 3 tbsp. water – stirring to combine.
  7. In a large wok or frying pan, heat 4 tbsp. of oil on high heat until oil is hot.
  8. Slowly pour in the curry spice mixture from the small bowl.
  9. Cook the curry spice mixture for 2-3 minutes, stirring often to ensure the spices do not burn.
  10. Reduce heat to medium and stir in the chicken pieces, ensuring they are evenly coated with the spice mixture.
  11. Cover and cook for 15-20 minutes, stirring frequently.
  12. Stir in potatoes and ensure they are evenly coated with the spice mixture.
  13. Increase heat to high, then add chicken stock, water, and tomato paste – bring to a boil.
  14. Reduce heat to medium and let cook an additional 20-30 minutes until the potatoes are cooked and the curry gravy thickens.
  15. If required, add salt to taste.

Serve over cooked white rice or roti.


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