Do you have a recipe for authentic Guyanese Curry Chicken?!
One of my favorite dishes is curry chicken - my friend used to make this for me but she's moved so it's been a while since I've had this!.
I'd love a recipe to make this - also does it matter what type of curry to use - I know there is Caribean curry and Indian curry - does it matter or is it the same taste!?
Thanks so much!!Www@FoodAQ@Com
I'd love a recipe to make this - also does it matter what type of curry to use - I know there is Caribean curry and Indian curry - does it matter or is it the same taste!?
Thanks so much!!Www@FoodAQ@Com
Answers:
I am a former chef and worked in Jamaica, and here in Toronto Canada I have had Guyanese, Trinidad style, Jamaican and many East Indian versions, while there are many similarities, one is as you noted the curry powder, Indian curry powder tends to be heavier in cumin, coriander, fenugreek and other native spices, were West Indian relies more one turmeric, mustard's, chili's, some cumin and more fresh local peppers and in Jamaica a bit thyme!.
also to the meats are cut smaller and west indian styles tend to use more bone in meat, veg are simple potato's, chickpeas, less tomato, more root veg like yams,cassava and other local tubers, Indian curry's are thicker and use a dairy product sometime to tone the heat of the chili's, and Caribbean do some type use a coconut milk base, but are generally thinner soupy style and fiery from the scotch bonnet peppers and liberal amounts of ginger used!.Www@FoodAQ@Com
also to the meats are cut smaller and west indian styles tend to use more bone in meat, veg are simple potato's, chickpeas, less tomato, more root veg like yams,cassava and other local tubers, Indian curry's are thicker and use a dairy product sometime to tone the heat of the chili's, and Caribbean do some type use a coconut milk base, but are generally thinner soupy style and fiery from the scotch bonnet peppers and liberal amounts of ginger used!.Www@FoodAQ@Com
Indian Chicken Recipe : Chicken Curry In a Coconut Base
Ingredients :
2 lb chicken
For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1" piece ginger
2-3 cloves
1" Cinnamon
2-3 cardamoms
Paste of 2 tbsp cashew nuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped
Method:
Heat oil and fry the onions till well browned!.
Add the masala and fry till the oil begins to separate!.
Now add the chicken pieces and salt and simmer till chicken is cooked!.
When chicken is tender, add the cashew nut paste and bring to a boil!.
Garnish with chopped Cilantro!.Www@FoodAQ@Com
Ingredients :
2 lb chicken
For the paste
3 tbsp coconut
3-4 red chillies
2 green chillies
1 lemon size ball of tamarind
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp poppy seeds
5-6 flakes of garlic
1" piece ginger
2-3 cloves
1" Cinnamon
2-3 cardamoms
Paste of 2 tbsp cashew nuts
2 onions ,sliced finely
Cooking oil
Salt to taste
Cilantro, chopped
Method:
Heat oil and fry the onions till well browned!.
Add the masala and fry till the oil begins to separate!.
Now add the chicken pieces and salt and simmer till chicken is cooked!.
When chicken is tender, add the cashew nut paste and bring to a boil!.
Garnish with chopped Cilantro!.Www@FoodAQ@Com
banjaran (indian)Www@FoodAQ@Com
1 Large Onion -- finely chopped
3 Cloves Garlic -- finely chopped
3 Tablespoons Butter
3 Sprigs Cilantro -- finely chopped
2 Teaspoons Turmeric
1 Teaspoon Cumin
1 Teaspoon Crushed Red Pepper
2 Teaspoons Fresh Ginger Root -- finely chopped
Salt And White Pepper -- to taste
1/3 Cup White Vinegar
3 Pounds Chicken Breast -- cubed
4 Large Potatoes -- peeled and cubed
Directions in a large frying pan, saute onion and garlic in butter until soft!. grind herbs and spices!. add to onions!. stir until fragrent!. add vinegar, there should be enough vinegar to make a smooth paste if not add more!. take this paste and cover chicken in it!. marinate 1 hour or more if you wish it more flavorful!. when ready to cook, add chicken to large pan with enough water to reconsitute paste!. cover and cook for 45 minutes and add water as needed!. add potatoes!. cook until potatoes are done!.Www@FoodAQ@Com
3 Cloves Garlic -- finely chopped
3 Tablespoons Butter
3 Sprigs Cilantro -- finely chopped
2 Teaspoons Turmeric
1 Teaspoon Cumin
1 Teaspoon Crushed Red Pepper
2 Teaspoons Fresh Ginger Root -- finely chopped
Salt And White Pepper -- to taste
1/3 Cup White Vinegar
3 Pounds Chicken Breast -- cubed
4 Large Potatoes -- peeled and cubed
Directions in a large frying pan, saute onion and garlic in butter until soft!. grind herbs and spices!. add to onions!. stir until fragrent!. add vinegar, there should be enough vinegar to make a smooth paste if not add more!. take this paste and cover chicken in it!. marinate 1 hour or more if you wish it more flavorful!. when ready to cook, add chicken to large pan with enough water to reconsitute paste!. cover and cook for 45 minutes and add water as needed!. add potatoes!. cook until potatoes are done!.Www@FoodAQ@Com
One-Wok Curry Chicken
The Breath of a Wok
*
recipe
*
reviews (7)
*
my notes
*
find out more
user rating
67% would make it again
user rating
user rating:
2? forks
rate this recipe review this recipe
at a glance
main ingredients Chicken, Spice, Curry, Poultry
cuisine Asian, Chinese
type Kid-Friendly,
more resources
Food Dictionary Wine Dictionary cooking videos
yield: Serves 4 as part of a multicourse meal
Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok!. Young also shared some helpful!.!.!. more ?
subscribe to Bon Appétit
Ingredients
* 1/2 teaspoon vegetable oil
* One 3 1/2 pound chicken, cut up
* 1 cup thinly sliced shallots
* 3 tablespoons yellow curry paste or 1 tablespoon curry powder
* 1/2 cup canned unsweetened coconut milk
* 3/4 cup chicken broth
* 2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
* 1 green bell pepper, cut into 1/4-inch-wide strips
* 1 teaspoon salt
* 1/4 teaspoon ground white pepper
Preparation
1!. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact!. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok!. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns!. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through!. Remove to a plate, leaving the pan drippings!.
2!. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened!. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant!. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke!.)
3!. Return the chicken to the wok and stir until well combined with shallots!. Add the coconut milk and broth and bring to a boil over high heat, uncovered!. Add the potatoes, bell pepper, salt, and pepper and stir to combine!. Cover, reduce the heat to medium-low, and simmer 15 minutes!. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender!.
Grace Young shares her tips with Epicurious:
&183;For this recipe, you can use any combination of split chicken breasts, legs, thighs, and wings!. Be sure to trim away excess fat!. If you cook the chicken directly from the refrigerator, allow extra braising time for it to reach the proper doneness!.
&183;Yellow curry paste, a popular ingredient in Cantonese cooking, is a spicy blend of turmeric, ginger, peppercorns, cumin, coriander, cinnamon, and cloves!. Look for it in jars in Asian markets, and be sure to cook it only until just fragrant!. (If using curry powder instead of paste, be extra vigilant to avoid burning!. If the pan begins to smoke, remove it from the heat immediately!.)
183;Click here for a recipe for homemade chicken stock from Gourmet!. If you'd rather buy it, Young recommends the organic brand Pacific, sold in cartons!.Www@FoodAQ@Com
The Breath of a Wok
*
recipe
*
reviews (7)
*
my notes
*
find out more
user rating
67% would make it again
user rating
user rating:
2? forks
rate this recipe review this recipe
at a glance
main ingredients Chicken, Spice, Curry, Poultry
cuisine Asian, Chinese
type Kid-Friendly,
more resources
Food Dictionary Wine Dictionary cooking videos
yield: Serves 4 as part of a multicourse meal
Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok!. Young also shared some helpful!.!.!. more ?
subscribe to Bon Appétit
Ingredients
* 1/2 teaspoon vegetable oil
* One 3 1/2 pound chicken, cut up
* 1 cup thinly sliced shallots
* 3 tablespoons yellow curry paste or 1 tablespoon curry powder
* 1/2 cup canned unsweetened coconut milk
* 3/4 cup chicken broth
* 2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
* 1 green bell pepper, cut into 1/4-inch-wide strips
* 1 teaspoon salt
* 1/4 teaspoon ground white pepper
Preparation
1!. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact!. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok!. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns!. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through!. Remove to a plate, leaving the pan drippings!.
2!. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened!. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant!. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke!.)
3!. Return the chicken to the wok and stir until well combined with shallots!. Add the coconut milk and broth and bring to a boil over high heat, uncovered!. Add the potatoes, bell pepper, salt, and pepper and stir to combine!. Cover, reduce the heat to medium-low, and simmer 15 minutes!. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender!.
Grace Young shares her tips with Epicurious:
&183;For this recipe, you can use any combination of split chicken breasts, legs, thighs, and wings!. Be sure to trim away excess fat!. If you cook the chicken directly from the refrigerator, allow extra braising time for it to reach the proper doneness!.
&183;Yellow curry paste, a popular ingredient in Cantonese cooking, is a spicy blend of turmeric, ginger, peppercorns, cumin, coriander, cinnamon, and cloves!. Look for it in jars in Asian markets, and be sure to cook it only until just fragrant!. (If using curry powder instead of paste, be extra vigilant to avoid burning!. If the pan begins to smoke, remove it from the heat immediately!.)
183;Click here for a recipe for homemade chicken stock from Gourmet!. If you'd rather buy it, Young recommends the organic brand Pacific, sold in cartons!.Www@FoodAQ@Com
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com