Curries
Guyanese Chicken Curry
Curry chicken
Guyana
Chicken browned in a hot pan of curry powder and masala 'chunkayed' in oil, then stewed down until the gravy clings.
Original eatfuls sticker artwork
What it is
A closer look at Guyanese Chicken Curry.
Chicken browned in a hot pan of curry powder and masala 'chunkayed' in oil, then stewed down until the gravy clings.
What to look for
Know it when you find it.
The chunkay — spices fried in oil before anything else goes in — is what makes it Guyanese. Served with dhal puri or paratha roti, not rice.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guyanese Chicken Curry.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
India
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आमटी
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Nepal
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Southern Province, Sri Lanka
Sour Fish Curry
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Tuna cubes cooked dry with black pepper and goraka, a sour dried fruit, until the pieces are coated black and keep for days without refrigeration.
Cambodia
Fish Amok
អាម៉ុកត្រី
Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Andhra Pradesh, India
Andhra Chicken Curry
ఆంధ్ర కోడి కూర
A fiery chicken curry from Andhra Pradesh made with guntur chilies and poppy seeds. It is very spicy and flavorful.
Kerala, India
Avial
அவியல்
A Kerala mixed vegetable curry made with coconut, yogurt, and curry leaves. It is a key dish in a traditional sadya feast.
Hyderabad, India
Baghara Baingan
बघारा बैंगन
A Hyderabadi eggplant curry with peanuts, sesame seeds, and tamarind. It has a rich, tangy flavor.
Birmingham, United Kingdom
Balti
A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.