Cut chicken into small pieces. Wash chicken with rice vinegar. Drain, pat dry with paper towel, and set aside.
Heat oil over medium-low heat. Sauté onions and garlic, add Kawartha Spice Guyanese Curry Powder stirring constantly, add hot water as needed and cook for 2 to 3 minutes until one to two shades darker. This makes a paste.
Add chicken and stir to coat with curry powder paste.
Add salt to taste.
Cook chicken for 20 minutes on medium heat stirring regularly. Lower heat to between medium and low, cover pot and cook until chicken is cooked through and gravy is thick and saucy. Chicken gives off its own juices.
Serve with basmati rice or naan
Recipe tested by Kawartha Spice Co. * Photo of Curry by Kawartha Spice Co. * Product photo by thefoodstudio.ca