Guyanese Chicken Curry is a fundamental dish in my family, and a recipe that has been requested on this channel since the beginning of Chef Dev at Home. With the weather getting cooler, this is the perfect dish to warm you up and bring comfort to your kitchen.

Ingredients
Chicken Marinade:
1 whole chicken, cut into 2-3” pieces OR 4lbs chicken preferably bone-in, skin-off
2 cloves garlic, minced
2 sprigs thyme, leaves
2 tbsp curry powder
2 tsp garam masala
1 wiri wiri peppers OR ½ scotch bonnet OR ½ habanero, finely sliced
1 ½ tsp kosher salt, to taste
1 tsp fresh cracked black pepper, to taste
2 tsp grapeseed or vegetable oil
1 package chowmein noodles (boil according to directions)

Curry Paste:
1 large onion, finely diced
4 cloves garlic, minced
5 sprigs thyme, leaves
2 tbsp curry powder
2 tbsp garam masala
1 tsp geerah
1 tsp turmeric
3 scallions, finely sliced
2 wiri wiri peppers OR 1 scotch bonnet OR 1 habanero, finely sliced
1/2 tsp kosher salt, to taste
2 tbsp grapeseed or vegetable oil
3 cups water, required for cooking process

Curry:
1 large potato, sliced into 1-2” pieces
1 1/2 cup water

Garnish:
2 scallion

Directions:
1. Marinate chicken overnight or at least one hour prior to cooking.
2. In a karahi or large pot, start by adding two tablespoons of oil on medium heat. Combine all ingredients for curry paste in a bowl and mix well. Add to pot and reduce heat to low-medium.
3. Cook for 10-15 minutes, stirring regularly, adding a splash of water as necessary and scraping the bottom of the pot to prevent anything from burning.
4. Add chicken and mix ingredients well, cover with lid and stir occasionally for 20-30 minutes. When the majority of the liquid has reduced, add 1 ½ cups of water and the potato. Cover pot again and summer for 30 minutes. Adjust seasoning, if necessary, prior to serving.