Guyanese Curry Powder Recipes

HOMEMADE CURRY POWDER

Steps:

• In a blender container, place all.
• Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
• Store spice mixture in airtight container in cool dry place.

GOAT CURRY

Steps:

• Clean and chop meat. Wash meat according to preference.
• Season meat with pre-seasoning, let marinate overnight or a few hours
• Prep ingredients. Make curry paste, set aside. Gather spices, onions and scallions, pepper, set aside
• Heat 5 tbsp oil in karahi or heavy bottom pot. Add curry leaves and fry until fragrant and brown. Add curry paste mixture. Saute mixture until medium brown. Add meat, toss meat with curry paste mixture to coat. Let meat cook in its own liquid until it has evaporated and curry paste has seared onto meat, about 20-25 minutes.
• Add salt, dry spices, thyme, cinnamon bark, sliced onions, scallions. Toss to combine.
• Pour boiling water over meat, enough to cover the meat. Add tomato paste. Let meat boil until tender, adding a little water at a time throughout the process until meat is cooked, about 2-3 hours.
• Add potatoes once meat is almost tender. Remove curry from heat once potato is cooked.
• If using a pressure cooker, after step 5, remove meat and liquid and transfer to a pressure cooker. See note above under "Pressure cooker" on cooking directions.

GUYANESE CHICKEN CURRY

Steps:

• In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and 1/4 cup water. Blend until smooth and thick like a smoothie.
• Wash and clean chicken (see below). Remove fat, chop into 3-inch pieces. Pat dry with paper towel, set aside.
• Add 2 tbsp of the seasoning to chicken plus 1 tsp curry powder. Massage into meat, let it rest for 1/2 hour minimum. Store remaining seasoning in a container in fridge for use in another recipe.
• In a bowl, mix 4 heaping tbsp fresh seasoning, 4 tbsp masala, 3 tsbp curry powder, 1/2 tsp geera, and 1/3 cup water into a paste.
• Heat an iron pot with 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
• Add chicken to pot and stir to coat with masala-curry powder mixture.
• Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while. Remove lid and allow water from chicken to evaporate. Chicken will then start to look "dry." Add salt and turn chicken.
• Add enough boiling water to cover chicken.
• Add tomato paste, and chopped potatoes, cover with lid.
• Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire.
• When curry is done, sprinkle a little geera on top and garnish with fresh scallions.