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South American   -   Chicken Curry (Guyana)   adapted from iron pots and wooden spoons

  • 1 Large Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 3 Tablespoons Butter
  • 3 Sprigs Cilantro -- finely chopped
  • 2 Teaspoons Turmeric
  • 1 Teaspoon Cumin
  • 1 Teaspoon Crushed Red Pepper
  • 2 Teaspoons Fresh Ginger Root -- finely chopped
  • Salt And White Pepper -- to taste
  • 1/3 Cup White Vinegar
  • 3 Pounds Chicken Breast -- cubed
  • 4 Large Potatoes -- peeled and cubed
Directions in a large frying pan, saute onion and garlic in butter until soft. grind herbs and spices. add to onions. stir until fragrent. add vinegar, there should be enough vinegar to make a smooth paste if not add more. take this paste and cover chicken in it. marinate 1 hour or more if you wish it more flavorful. when ready to cook, add chicken to large pan with enough water to reconsitute paste. cover and cook for 45 minutes and add water as needed. add potatoes. cook until potatoes are done.
Serves 6
Time to Make 0:00

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