Guyanese Chicken Curry

Ingredients:

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 

Method:

1. 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 refrigerator for at least 4 hours. 
2. 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. 
3.  Add seasoned chicken, cinnamon stick and allow to cook slowly for 15 to 20 mins.
4.  Add potatoes and enough water to cover the chicken. Bring to a boil, turn fire down to low and simmer until potato is tender. 
5.  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.



Source: Jehan Can Cook