Curry Chicken By Arshena,

I learned to love different cuisines from my mom. Although my parents were born and raised in Guyana, and we immigrated from Trinidad when I was still a baby, my mom cooked everything from curry to spaghetti. But she didn’t write her recipes down. When I got married and had to cook for my own family, I learned through trial and lots of error and I gained confidence through practice. @week.end.cook is a way for me to express my love of all kinds of food, inspire others to try new things, and document my easy and approachable recipes. One day, I hope to compile all my recipes into a cookbook for my kids.


  • 1 onion⁣
  • 1 hot pepper⁣
  • 6 cloves garlic⁣
  • 3 tbsp green seasoning or handful cilantro ⁣
  • 3-4 tbsp curry powder⁣
  • 1 tbsp garam masala⁣
  • 2 tsp paprika⁣
  • 1 tsp geera cumin⁣
  • 4 leg quarters skinned and cut in 2⁣
  • 1 to mato diced⁣
  • 8 mini potatoes peeled and cut in half⁣


  • Use blender to purée onion, hot pepper, cilantro, garlic, and 1 1/2 c water.⁣
  • To blender, add curry powder, paprika, geera, and garam masala. Stir to combine.⁣
  • Heat 2 tbsp olive oil in a large pot, such as a Dutch oven.⁣
  • Add seasoning blend and sauté until mixture thickens and just starts to stick to the bottom.⁣
  • Add chicken and salt. Stir to combine.⁣
  • Cover with lid and steam together 30 minutes until the liquid starts to release, stirring occasionally. ⁣
  • Add tomatoes, potatoes, and salt.⁣
  • Add enough boiling water to almost cover.⁣
  • Cover and reduce heat. Allow to simmer until the potatoes are cooked and sauce reduces to your desired thickness.⁣
  • Taste for seasoning.⁣
  • Serve with rice or roti.⁣