Old Sour Chicken Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 cup water 1 cup water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until it becomes translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   In a small bowl, combine the curry powder, cumin, coriander, turmeric, and fenugreek seeds. Mix well.
5. 5.
   Add the spice mixture to the pan and cook for a couple of minutes, stirring constantly to release the flavors.
6. 6.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
7. 7.
   Pour in the coconut milk, tamarind paste, and water. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice mixed with a little brown sugar for a similar tangy flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped scotch bonnet pepper to the curry.
• If you prefer a thicker sauce, you can simmer the curry uncovered for a few extra minutes to allow it to reduce.
• Serve the Old Sour Chicken Curry with a side of pickled mangoes or chutney for a burst of tangy sweetness.
• Feel free to adjust the spice levels according to your preference by adding more or less curry powder.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Old Sour Chicken Curry hot over steamed rice or with warm roti bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To elevate the presentation, serve the curry in a traditional Guyanese-style clay pot or a colorful ceramic dish. Accompany it with a side of vibrant tropical fruits for a visually appealing and appetizing spread.