I'm looking to make a Guyanese style curry (chicken, goat, etc…). The end product should be a nice deep dark rich stew (trying to replicate a neigbourhood resto) not like the other West Indian ones that have that "yellow" shade. I can't seem to find much on the web, I tried a recipe from Serious Eats (http://www.seriouseats.com/recipes/20...) and it was horrible (way too much clove and all spice). I should have known better as a couple of cloves go a long way and this called for 1/2 tsp of cloves.
I'm gathering the difference between Guyanese and other West Indian curries is the Garam Masala powder which of course includes clove, cinnamon, etc..but not to the degree of the Serious Eats recipe. I guess it's a matter of finding the right curry powder blend or making your own which is what the SE recipe was trying to accomplish. Any recipes from you guys out there?