Guyanese Chicken Curry

Ingredients

• 1.5 kg Chicken thighs and drumsticks, skinned and cut into pieces
• 2 EL Curry powder (roasted)
• 1 TL Cumin powder
• 1 TL Garam Masala
• 1 Large onion, chopped
• 4 Garlic cloves, minced
• 2 cm Ginger, grated
• 1 Scotch Bonnet pepper (optional), deseeded and minced
• 400 ml Coconut milk
• 2 Potatoes, peeled and cubed
• 2 EL Vegetable oil
• 250 ml Water or chicken broth
• Salz und schwarzer Pfeffer Salt and black pepper to taste

Instructions

1. Season chicken with salt, pepper, half of the curry powder, cumin, and garam masala. Marinate for at least 30 minutes.
2. In a large pot or Dutch oven, heat oil over medium heat. Add the remaining curry powder and toast for 1 minute until fragrant.
3. Add onion, garlic, ginger, and Scotch Bonnet (if using) and sauté for about 5 minutes until onions are softened.
4. Add the marinated chicken and brown lightly on all sides.
5. Add coconut milk, water or broth, and diced potatoes. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until chicken is cooked through and potatoes are tender. Stir occasionally.
6. Taste and adjust seasoning with salt and pepper if needed. Serve with rice or roti.

Nutrition