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Guyanese Chicken Curry
Tender chicken simmered in a rich, golden curry with fresh garlic, geera and wiri wiri pepper, cooked down until the gravy clings to every piece. The Sunday classic to serve with rice or roti.
Guyanese chicken curry is Sunday lunch, family gatherings and weeknight dinners all in one pot. The secret is ‘burning’ the curry — frying the spice paste in hot oil until fragrant — before the chicken ever goes in. Simmered down to a thick golden gravy, it’s made for rice or roti.
Ingredients
- 3 lbs chicken, cut into pieces
- 3 tbsp curry powder
- 1 tsp ground cumin (geera)
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 stalks scallion, chopped
- 4 sprigs thyme
- 1 wiri wiri or hot pepper, chopped
- 1 tomato, chopped
- 3 tbsp oil
- 1 potato, cubed (optional)
- Salt and black pepper to taste
- Juice of 1 lime, for washing the chicken
Instructions
- Wash the chicken with lime and water, drain, then season with half the garlic, scallion, thyme, salt and black pepper. Let it marinate 15 minutes or longer.
- Mix the curry powder and cumin with about 1/4 cup water to make a paste.
- Heat the oil in a heavy pot over medium-high heat. Add the onion and remaining garlic and sauté until soft.
- Add the curry paste and cook, stirring, for 2–3 minutes until the oil separates and the raw smell is gone — this 'burning' of the curry is key to flavour.
- Add the seasoned chicken and stir well to coat every piece. Cook for 5 minutes, letting it sear in the curry.
- Add the tomato, hot pepper and about 1 cup water (and the potato, if using). Stir, cover and simmer for 25–30 minutes until the chicken is tender.
- Uncover and cook a few more minutes until the gravy thickens and coats the chicken. Taste and adjust salt.
- Serve hot with rice, dhal, or roti.
Tips & Notes
- 'Burning' the curry paste in oil before adding the meat is the most important step — don't rush it.
- Adding a cubed potato stretches the dish and soaks up the gravy beautifully.
- For deeper flavour, marinate the seasoned chicken overnight.
- Serve with our oil roti for the full curry-and-roti experience.
Frequently Asked Questions
What does burning the curry mean?
It means frying the curry-and-water paste in hot oil for a couple of minutes until it is fragrant and the oil separates. This step is the key to deep flavour.
Can I marinate the chicken overnight?
Yes — marinating the seasoned chicken overnight gives an even richer, more developed flavour.
Why add a potato to the curry?
A cubed potato stretches the dish and soaks up the gravy beautifully. It is optional but very traditional.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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