Blackpudding

Chicken Curry

Guyanese style Chicken Curry is one of my FAVOURITE West Indian dishes of all times.  Even my husband loves this dish.  Each time he goes to Canada or when my mom comes to visit us in Italy, she has to make her chicken curry and roti for him.  It’s a big hit in my family.  Mom does it the BEST and no one can come close to how she makes it…only mom can make this to our liking. Well this is my option and my husband’s option.  Her chicken curry is simply “THE BEST” in my book.   Also, she makes her roti to go with it.  DELICIOUS!!!!

The best combination for this curry dish is obviously with roti, but since I have no clue on how to make roti, I often make rice to go with it, which you can’t go wrong with on this thick and flavourful dish.  I’ve tried on several occasion to make roti, but it always came out hard and stiff, instead of soft and fluffy.  This summer when I go home, I’m hoping to master the art of roti making. HOPEFULLY!!!

Note: Most people I know have this dish for dinner or a big lunch.

Tip: If you live in a country that experiences winter and your house is locked up during those months and you’re concerned about that pungent scent that cooked curry seems to leave back (especially on your clothes), you have a few options…

1.)              burn a scented candle during and after you’ve cooked

2.)              open a window or turn on the exhaust fan above your stove

3.)              place a stick of cinnamon in some water and simmer on the stove

4.)              bake some cookies, cake or pastries right after :-)

Ingredients:

1. cut chicken into pieces (I like using the tights with the bone in the middle), wash meat with lime, lemon or vinegar and water and dry the pieces
2. chop up 1 small onion
3. grated or crushed 2 to 3 cloves of garlic
4. 1- 2  medium potatoes (peeled and sliced into chunks)
5. ¾ tablespoon garam-massala (is a blend of ground spices which commonly use in North Indian and other South Asian cuisines)
6. 2 level tablespoon curry powder
7. ½ – 3/4  teaspoon salt (to taste)
8. 1 – 2 tablespoons vegetable oil
9. 2 cups of water (about)

How to:

-         Heat up oil in a large pot with a lid

-         Add chopped onion, garlic, garam-massala and curry powder and cook for about 2 to 3 minutes.

-         Add chicken pieces with salt

-         Cover and let simmer for a few minutes. After about 8 minutes you’ll notice that the chicken will released some natural juices – turn up the heat and get rid of that.  Or if it starts to burn, add about ¼ cup of water and let simmer.  Let the massale get into the meat.

-         Add chucks of potatoes and mix around in the pot

-         Pour about 2 cups of water (just enough to cover the meat) to make a gravy and mix around.

-         Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so (about 20 to 30 minutes). The goal is to have tender pieces of potato (melt and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy.

NOTE:  Be sure to taste for salt in case you need to add some.  Keep some hot water on hand, as you may need it to add if the water evaporated and the potatoes and chicken aren’t completed cooked.