Guyanese Chicken Curry with Potatoes and Rice
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 2 tbsp caribbean curry powder
- 1 onion
- 2 garlic cloves
- 2 baking potatoes
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 730 kcal
- Protein
- 42.9 g
- Carbohydrate
- 81.2 g
- of which sugars
- 3.4 g
- Fat
- 24 g
- of which saturates
- 6.7 g
- Fibre
- 6.1 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the chicken pieces with half the caribbean curry powder and leave to marinate for 15 minutes.
- 2
Fry the sliced onion and crushed garlic in a large pot for 5 minutes, stir in the remaining curry powder and cook for 1 minute until fragrant.
- 3
Add the chicken and brown for 5 minutes, then pour in 300ml water, cover and simmer for 20 minutes.
- 4
Add the diced potatoes and simmer for a further 20 minutes until the chicken has no pink remaining and the potatoes are tender.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the curry chicken.
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