How to make Rick’s Chicken Curry and the recipes of Rick’s Chicken Curry

Rick’s Chicken Curry

Rick Rupan’s flavorful curry, inspired by traditional Indian cuisine, is a family favorite with roots from Guyana. Perfectly complemented with roti, this dish is a rich addition to any family-style meal.

Time: 2¾ hours (1 hour active)
Makes: 6 to 8 servings as part of a multicourse family-style meal


  • 5 to 6 pounds bone-in chicken parts, skin removed from thighs and breasts (about 2 small whole chickens cut into 8 parts each—2 breasts, 2 thighs, 2 legs, and 2 wings, or buy individual chicken parts)
  • 1 large lime, halved
  • Salt
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, chopped (1½ cups)
  • 4 cloves garlic, minced (1¼ tablespoons)
  • 3 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 2 tablespoons Aunty Kaisrie’s Spice Blend (recipe follows) or store-bought garam masala (see page 8)
  • 1 tablespoon ground paprika
  • 3 large Roma tomatoes, chopped (1½ cups)
  • 1½ cups water
  • 2 pounds (2 large) russet potatoes, peeled and cut into eighths
  • 2 red Thai chilies, smashed to reveal the seeds


1 Prepare Chicken:

    • Using a cleaver or large knife, cut chicken parts through the bone into stew bits: breasts and thighs into 4 to 6 sections each, drumsticks into 3 sections, and separate wings into drumettes and wingettes.
    • Squeeze lime juice over chicken, sprinkle with 2 teaspoons salt, and mix. Rinse chicken under cold water and drain.

    2 Cook Curry:

      • In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Add onion and garlic; cook until onion is soft, about 3 to 4 minutes.
      • Increase heat to medium-high. Add tomato paste, curry powder, spice blend, paprika, and 1½ teaspoons salt. Stir until well combined.
      • Reduce heat to medium. Cook for 10 minutes until spices release fragrance. Add tomatoes; cook until they soften and release juices, about 6 to 7 minutes.
      • Add chicken to pot; stir to coat evenly with tomato-spice mixture for 3 to 4 minutes. Cover, reduce heat to medium-low, and simmer for 45 minutes.

      3 Final Cooking:

        • Uncover pot and simmer over medium heat to reduce flavors, about 45 minutes until chicken appears dry and flaky.
        • Add water, potatoes, and chilies. Mix well. Taste and adjust salt if needed. Cook until potatoes are tender, about 15 to 20 minutes.

        4 Serve:

          • Serve hot with roti.

          Aunty Kaisrie’s Spice Blend (Masala)

          Time: 45 minutes
          Makes: ¾ cup

          • 2-inch stick cinnamon, broken up
          • 1 tablespoon black onion seeds
          • 1 tablespoon black peppercorns
          • 2 tablespoons cardamom seeds
          • ¼ cup aniseed
          • ¼ cup black mustard seeds
          • ¼ cup fenugreek seeds
          • ¼ cup cumin seeds

          Dry roast spices individually until darker and fragrant. Grind finely and combine. Store in an airtight jar.

          Roti (Indian Flatbread)

          Time: 1½ hours
          Makes: 8 roti (4 servings)

          • About 2½ cups all-purpose flour, plus more for dusting
          • Pinch of salt
          • 1½ cups water
          • About ¾ cup vegetable oil for drizzling and pan-frying
          1. Combine flour and salt in a bowl. Gradually add water, mixing into a smooth paste. Knead into a ball, cover, and let rest for 30 minutes.
          2. Divide dough into 8 balls. Roll each into circles, drizzle with oil, fold, and roll again. Cook in a skillet until golden brown, flipping and pressing until puffed.


          • Masala Tip: Adjust spice amounts for personal taste. Use within 2 to 3 months.
          • Roti Guidance: Practice for perfect circles. Adjust flour for desired consistency.

          Rick’s Chicken Curry, served with aromatic roti, offers a taste of family heritage with every bite. Enjoy this comforting dish as part of a memorable family-style meal.

          Leave a Comment