Рецепт Guyanese Chicken Curry
Stemming from the Indian influences on Guyanese cuisine, curry has become a fundamental dish in our food culture. Chicken curry in particular is such a staple in a (meat-eating) Guyanese home that you would think it was the national dish of the country. This delicious finger-licking stew is generally made by simmering some type of meat in a curry powder-garam masala mixture until some of the liquid has reduced, leaving a thick broth. It is typically enjoyed hot, and paired with roti or rice. You can be sure if you attend a party, shower, BBQ, Christian or Muslim religious function, or just a hangout at a West Indian person's home, you will most likely find curry on the menu.
Every Guyanese person has that one auntie or uncle in their family who makes "the best" curry and in my family, it's my mother and my cousin Shammie. Mom's curry always had the perfect balance of spice and flavor. It was never watery and always boiled down to the right amount of gravy. It was the type of curry that made you lick your fingers after you were done eating, even if you used a fork. She frequently paired her chicken curry with dhal and rice or homemade dhal puri, both of which were enjoyable for me. Mom's curry turned me into what many West Indians call a "curry mouth"- someone who loves curry for breakfast, lunch, or dinner. I have come to accept this description of my curry eating habits, because I believe it to be true! :)
So what makes a good curry for me?
The gravy must be thick, not watery.
It must contain the right amount of salt.
It must have a spice balance- good ratio of masala to curry powder.
The chicken must have color (not white and washed-out looking).
The curry must not be overwhelmed with too many unnecessary herbs and spices.
The masala and curry powder spices must be fresh and great quality. It makes all the difference.
How do I like to enjoy my curry?
I enjoy curry right off the fire, while it is still hot. If I am having it with rice, I prefer it without dhal-I really like to taste the curry. I wait until I have eaten all of the rice to enjoy the meat on its own and my favorite piece is the neck. Oh! And how could I forget- there always needs to be a sprinkle of pepper sauce on my plate! This is what I call my comfort food. How do you like to enjoy your curry?
That's my mom's dhal puri, that's good stuff right there.
In a blender combine one medium onion, one head of garlic, leaves of a few sprigs of thyme, and desired amount of wiri wiri or scotch bonnet peppers.
Add enough water to blend into a smoothie type texture. You should need be about 1/4 cup water.
You will have extra seasoning left over. Store in an air-tight container and use to season meats, soups, rice etc.
Clean chicken. See notes section for more details on how to clean meat.
Add 2 heaping tablespoons of seasoning, massage into meat. Let it rest for 1/2 hour minimum.
In a bowl, mix seasoning, masala, curry powder, and geera, form into a paste. My mom makes her own masala mixture, but see below for a recommendation of brands you can buy at a West Indian grocery store.
Add 1/3 cup of water and mix into a thick paste.
Add 6 tbsp oil to a cast iron pot, add masala mixture and fry 2-3 minutes until paste darkens and dries slightly. Be sure not to burn the paste, turn frequently while frying.
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" after 15-20min. It will look like the spice paste is seared onto the meat- this is known as bunjaling/bunjaying. Add salt and more hot pepper if desired. Turn to incorporate.
Once chicken has bunjayed, add 3 cups boiling water, tomato paste, chopped potatoes, and two cloves (not pictured). Stir and cover pot to allow potatoes to cook. Curry is done when liquid reduces by 1/3 and gravy looks thick.