Curried Chicken or Chicken Curry is a traditional dish of the East Indians of Guyana – add to Guyana’s rich blend of culinary heritage.
To make chicken curry, you will need:
1 pound of chicken – chopped to the size of your liking and washed with water (and vinegar if necessary).
2 tablespoon curry powder
2 tablespoon masala (in powdered form).
Seasoning: 1 onion, 4 fegs of garlic, 4 leaves of shallot, 1 stalk of celery, 2 or 3 small peppers.
Put the masala and curry powder into a bowl and add the chipped seasoning over it. Add water and stir until it forms a thick semi liquid mixture. Do not add excessive water – the mixture must be thick and not watery.
20 ml oil or about 5 tablespoon of oil. Pour the oil into the cooking utensil (called a karahe) and put it on the fire to heat. When the oil heats up, add the curry/masala/seasoning mixture/dough.
Stir for about one minute. Allow to cook for about five minutes. Stir again. Leave for 3 minutes again. Stir every three minutes for the next 12 minutes. This is called “chunkey” in East Indian terminology.
Now add the chicken into the cooking utensil. Stir. Stir every 3 minutes for the next 9 minutes.
Now pour some water to slightly cover the chicken. Add some salt to suit your taste. 1/2 tablespoon of salt usually does the trick.
Add 1/2 tablespoon of aji or 2 chicken cubes. Note that if you choose to add chicken cubes, you will have to use less salt.
Alternatively to the chicken cubes and aji, you can use all purpose seasoning.
Allow to boil for 15 minutes to 20 minutes.
Note that if you want a liquid curry, twenty minutes of cooking should be enough, but if you want a dry (boungal) curry, you should leave to cook longer until the water evaporates.