Bunjal Chicken

In Guyana when we make curry, we typically make a form of madras curry—rich with turmeric, coriander, cumin and garam masala. In fact, I didn't know there were other types of curries—red curry, green curry, massaman, etc—until I immigrated to the United States. This bunjal curry recipe is straight forward, uses pantry ingredients and comes together quickly. It was taught to me by my mother and taught to her by her mother, so it's a part of our family traditions. One day, I will teach it to my daughter, as I am teaching it to you.
15 minutes
30 minutes
Difficulty
Show nutritional information
This is our estimate based on online research.
Calories:305
Fat:18 g
Carbohydrates:5 g
Protein:34 g
Cholesterol:0 g
Sodium:539 mg
Fiber:2 g
Sugars:2 g
Calculated per serving.

Serves: 4

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Ingredients


Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add salt to diced chicken thighs and set aside
  2. Add oil to a large skillet or sauté pan on medium heat
  3. When the oil comes up to temperature add the diced onions and cook until onions are soft and slightly brown
  4. While onions are browning, add curry powder, thyme, garam masala, cumin or geera and paprika to a small bowl and mix together
  5. Then add water and stir in the tomato paste to form a curry paste (it will be watery)
  6. When onions are soft and slightly brown, add the garlic, followed by the curry paste and cook until all the water cooks down and curry paste becomes thick and slightly brown. This should take about 3 to 5 minutes. Be careful not to burn the curry paste
  7. Next, add the chicken thighs and mix together with the curry paste to ensure that the chicken is completely coated
  8. Increase the heat to high heat and sauté for about 10 minutes (stirring often) or until chicken becomes a little brown
  9. Then reduce the heat to medium cover and continue to cook for another 10 minutes turning the chicken often to avoid burning
  10. After 10 minutes of covered cooking the juices of the chicken should cook all the way down, add 1 cup of water and increase the heat to high, bringing the curry sauce to a quick boil
  11. Cook for about 2 minutes or until the water cooks down from the sauce and a very thick curry sauce is left
  12. Remove from the heat and serve with your favorite side dish

Notes

If you have a great curry powder you can skip the added garam masala and ground cumin or geera

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