Guyanese Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	5%	47%
fat	3%	3%
aromatics	19%	17%
salt	0%	1%
vegetables and beans	19%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	4 pounds chicken legs and thighs, skin removed, and thighs cut in half
	1 lime
1 g	1/2 teaspoon garam masala
1 g	1/2 teaspoon Madras curry powder
	2 tablespoons green seasoning
150 g	1 medium onion, roughly chopped
30 g	10 cloves garlic, peeled
	2 wiri wiri peppers or 1 small Scotch bonnet or 1 habanero
	2 scallions
37 g	2-3 tablespoons water
	2 tablespoons green seasoning
3 g	1 1/2 teaspoons garam masala
3 g	1 1/2 teaspoons madras curry powder
1 g	1/2 teaspoon turmeric powder
1 g	1/2 teaspoons geera (ground roasted cumin)
59 g	4 tablespoons water
54 g	4 tablespoons neutral cooking oil such as canola, vegetable, or avocado
150 g	1 small yellow onion, diced
	1 small scotch bonnet, habanero, 2 wiri wiri peppers
	6 cloves
	1/2 inch piece cinnamon stick
1 g	1 small bay leaf
16 g	1 tablespoon tomato paste
9 g	1 1/2 teaspoons salt, plus more if needed
	Kettle with 4-6 cups boiling water
340 g	2 medium russet potatoes, peeled and chopped lengthwise into 5-6 slices
	3 scallions, thinly sliced
1 g	1/2 teaspoon geera (ground roasted cumin)

Method: 8 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“What a special recipe, so full of flavors and stimulating heat. Worth the effort. I loved the leftovers even more. Will make this again. Rice was a must to soak up the liquid/gravy.” — a cook, 5★

“If you wanted to add culantro (sawtooth herb) to the green seasoning, would that be appropriate?” — a cook, 5★