Pollo Sudado al Curry

Chicken with Guiso and Curry Pot

Preparation info

  • Difficulty


  • 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

In the northern zone of Colombia, there is a large community of immigrants from the Middle East who brought some of their delicious foods with them. This curry pot is something that can be served with brown rice to imitate our guiso sauce chicken, which is always served with a cup of white rice.


  • 12 chicken thighs, skinned
  • 1 onion, grated
  • 3 cloves garlic, grated
  • 1 tablespoon curry powder
  • 2 bay leaves
  • 3 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon canola oil
  • 2 cup sliced onion
  • 2 cups peeled and diced tomatoes
  • 4 tablespoons cilantro leaves
  • 2 tablespoons raisins
  • 2 teaspoons Worcestershire sauce
  • 3 cups chicken stock
  • pounds potatoes, cut in half
  • Cooked brown rice, for serving


  1. In a large, nonreactive bowl place the chicken thighs, grated onion, grated garlic, curry powder, bay leaves, 1 teaspoon of the salt, and the pepper. Mix well and set aside for 30 minutes or in the refrigerator overnight.
  2. In a large pot over medium heat, warm the oil and sauté the sliced onions for 4 minutes. Puree the tomatoes, cilantro, raisins, Worcestershire sauce, and remaining 2 teaspoons of salt in a blender and transfer to the pan. Cook for 4 minutes more.
  3. Add the seasoned chicken and stock. Cover and cook for 30 minutes.
  4. Add the potatoes and cover and cook until the potatoes are tender, about 20 minutes more.
  5. Serve over brown rice.