Curry chicken, recipe below, (vegan friendly directions included)In my book Hog and Hominy I talk about African cooking traditions that survived the middle passage and the enslaved experience. For example, Igbo and Mande people skillfully used vegetable oils and sauces to flavor poultry. Mande descendants continued this cooking technique in the Americas, only in the colonial South, saturated-fat-laden pork lard replaced the healthier palm oil and shea butter. West African women cooked chicken in a curry sauce and served it with greens; this yet another culinary tradition passed on until today from Mande descendants who first came to the Americas. Here’s a great curry chicken recipe from Guyana that I really like and it's simple.
Guyana curry chicken recipe:
Ingredients
3 lb vegan or regular chicken cut up into small pieces
4 medium red potatoes, peeled and halved
1 whole garlic
1 small hot pepper
2 medium onions
2 tbsp olive oil
2 tbsp ground curry powder
½ tbsp garam massala (careful it’s very strong!)
1 piece cinnamon stick
Method
Grind garlic, one onion, and pepper. Heat oil in stew pan and add mixture of ground garlic, pepper and onion, garam massala. Fry on slow heat for about 3 to 4 minutes. Rub chicken pieces with curry powder, covering fully. Add chicken and potatoes and salt to taste and then add cinnamon stick. Cook on low heat for 15 to 20 minutes. Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked. Serves with brown rice, serves 4 to 6.
Link to a great story of a food cart in NYC specializing in curry chicken:
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