Guyanese Chicken Curry (also known as Curry Chicken) is a cherished dish found in nearly every Guyanese household. It’s the ultimate comfort food—bold, flavorful, and deeply rooted in tradition.

This dish blends fragrant Caribbean herbs with classic Indian spices like curry powder, geera, and garam masala. While you might hear “curry chicken” in other parts of the world, in Guyana, we call it “chicken curry. ”

Its roots trace back to Indian culinary traditions brought by indentured laborers. However, the addition of green seasoning—a vibrant herb blend—is what gives this recipe its unmistakable Guyanese flair.

Growing up, this dish was a staple at both weeknight dinners and family gatherings. The aroma of curry bubbling on the stove still brings back memories of laughter and home-cooked meals.

In this guide, you’ll learn how to make authentic Guyanese curry chicken with step-by-step tips, cultural insight, and tried-and-true techniques. Let’s get into it!

Looking to explore more Guyanese and Caribbean flavors ? You’ll definitely want to try these Caribbean favorites too: Fried Bakes and Salt-fish , Oxtail recipe , Coconut Curry Recipe , Buttered (Yuca) Cassava Recipe.

Ingredients Notes & Substitutions:

• Chicken pieces- flats and drummettes for an easy way to prepare chicken curry. Also legs and thighs, or a whole chicken cut into pieces works as well.Using bone-in chicken imparts more flavor, but you can substitute boneless thighs for convenience.

• Green seasoning – a blend of fresh herbs (like cilantro, scallions, thyme) and aromatics (garlic, onion, hot pepper).This is essential for authentic flavor; see my Green Seasoning recipe for how to make this staple marinade.

• Curry powder (Indi curry or chief curry powder).West Indian curry powders (e.g. Indi or Chief brand) are preferred for authenticity. Any Grocery store Caribbean brand will work if you do not have access to the preferred brands. I only use Indi curry powder, it’s my favorite.

• Garam masala. Garam masala is usually a locally blended spice mix including cumin, coriander, black pepper, etc. I typically use Indi brand Garam Masala which is hard to find and not available on Amazon but any good Indian garam masala works.

• Roasted ground cumin (geera). I typically use Chief brand ground roasted Geera . If you don’t have access to this, you can toast cumin seeds and grind them, or use pre-ground cumin.

• Hot pepper (Wiri Wiri chili or Scotch bonnet), left whole or seeded and chopped.Wiri Wiri (a small cherry pepper) is traditional for heat. Scotch bonnet or habanero will also add fruity heat – use half or remove seeds for milder spice. You can substitute a mild chili or pinch of cayenne if you prefer less heat.

• Potatoes, peeled and halved or large diced.Starchy potatoes (Russet or Yukon Gold) are common in Guyanese curry – they absorb flavor and help thicken the gravy.

FAQ

Q: What is green seasoning and can I make the curry without it?

A: Green seasoning is a quintessential Caribbean herb blend – it’s basically a puree of fresh herbs, garlic, and peppers​. In Guyanese cuisine, green seasoning is used to marinate meats and fish. It’s a key flavor base for this curry. If you don’t have a batch on hand, you can whip up a quick version. (You can check out my full Green Seasoning recipe on the blog for guidance. )

Q: Can I make this curry in advance or store leftovers?

A: Yes! In fact, curry often tastes even better the next day after the flavors have melded. You can make the curry a day ahead – once cooked, let it cool, then refrigerate it. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much. Leftovers will keep in the fridge for about 3–4 days .

Q: What do I serve with Guyanese curry chicken?

A: The classic accompaniment is roti , specifically the Guyanese-style paratha roti (also called oil roti). It’s a flaky, tender flatbread that’s perfect for scooping up the curry – an absolute must-try combo! You can also serve curry chicken with plain white rice or coconut rice. Some people enjoy it with Dhal Puri (a split-pea filled roti) or even alongside rice and peas. As a side, a simple cucumber salad or some mango achar (pickle) can complement the rich curry. And don’t forget a spoonful of hot pepper sauce on the side if you love heat.

Q: Can I add other ingredients to this curry?

A: Certainly! While the traditional version is chicken and potatoes, you can customize your curry. You could also throw in a handful of spinach for greens. If you want to try this style of curry with other proteins, the same recipe can be adapted – for example, Guyanese Curry Shrimp (just cook it much shorter) or even curry goat (with a much longer simmer for tenderness). Think of this recipe as a master curry base – once you master chicken, you can curry just about anything using similar techniques!

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: