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Chicken Curry

Chicken Curry in orange bowl. Spoon and fork rest on wooden table next to it.

Care in Every Bite: A Taste of Guyana

Originally from Guyana, Juliet has been a caregiver at The Inn, our Assisted Living neighborhood at The Fountains at Millbrook, for more than seven years. Though caregiving is her official role, she’s known for nurturing residents in another heartfelt way: through her cooking. With no need for recipes — just “a pinch of this and a dash of that” — she brings dishes from home, like this richly spiced chicken curry, straight to the community kitchen. “I cook from the heart and with lots of love,” she says. And the residents feel it. Her meals are more than just food; they’re comfort, connection, and a reminder that care takes many forms.

A person cooking.

Chicken Curry

Ingredients

  • 1 medium onion, chopped
  • 6–8 cloves garlic, minced
  • 2 scallions, chopped
  • 6–8 Tbsp oil
  • Salt, to taste
  • 1 Tbsp cumin
  • 1 tsp coriander
  • 2 Tbsp curry powder
  • 1/4 Tbsp turmeric
  • 2–3 lbs chicken (thighs or any part of your choice)
  • 1 habanero pepper (optional), chopped
  • 2 medium potatoes, peeled and chopped

Directions

Makes 4-6 servings

  • Heat oil in a large pan over medium heat.
  • Add onion, scallions, garlic, and (optional) habanero pepper. Sauté until fragrant, about 2–3 minutes.
  • Add cumin, coriander, curry powder, turmeric, and salt. Stir and sauté for 5 minutes to bloom the spices.
  • Reduce heat to low. Add chicken and stir to coat in the spice mixture. Cover and cook for 10–15 minutes.
  • Add potatoes and more salt if needed. Cover and cook until chicken is fully cooked and potatoes are tender, about 15–20 minutes.
  • Serve hot with rice, naan, or bread of your choice.