Guyanese chicken curry: A new favorite

There are a few recipes already that I know are going to become regular staples in my normal dinner routine. Guyanese chicken curry is one of them.

The heat and the sweet
The heat and the sweet

It’s pretty apparent to me even just partway through my journey that there’s certain spices I just absolutely love. Turmeric, cumin, salt, ginger, onion, garlic, chile… You pretty much can’t go wrong with me when you mix these things. This is a bit of a surprise in some ways, looking back. I didn’t try Indian food until I was in college (which is the primary type of food most Westerners would affiliate with this mixture of spices).

All of those aforementioned spices and veggies simmering on the stove.
All of those aforementioned spices and veggies simmering on the stove.

I recently found out there is a scientific reason behind why so many people love this flavor palate. According to scientists, it is because the combination is complex, and very few of the tastes overlap. If I were to say in a word why I like this combination of ingredients, the first thing that would come to mind is definitely “complex.”

Bunjayed (or pretty darn close to it) chicken
Bunjayed (or pretty darn close to it) chicken

This recipe takes a bit of time. I made it on a lazy late morning for a slightly after-noon-lunch. The first step, which the blogger describes as “bunjayed,” or, making sure that the chicken has “dried out” really added to the overall punch of this dish. Don’t skimp on it. This isn’t curry-in-a-hurry (thanks, Rachel Ray). At any rate, set aside at least a good hour to hour-and-a-half.

Wonderful Guyanese chicken curry
Wonderful Guyanese chicken curry

This is the type of dish that I had to force myself to stop eating, just so I wouldn’t burst from physically putting too much food in my stomach. It’s saucy, wonderful, and packs a powerful flavor punch. Words cannot fully describe how great this dish is. Try it out for yourself.

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