Bunjal Chicken (Edit recipe)

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:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	18 g
Carbohydrates:	2 g
Protein:	33 g
Cholesterol:	0 g
Sodium:	537 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 4

Ingredients

1.5 lb Boneless Skinless Chicken Thigh
1 Yellow Onion, small, diced
3 Tbsp Extra Virgin Olive Oil, or oil of choice

Curry Paste

1 Tbsp Curry Powder, (Madras or yellow)
1 tsp dried Thyme
1/2 tsp Garam Masala
1 Tbsp Ground Cumin
1 tsp Salt
4 cloves Garlic, grated (may substitute 1 Tbsp granulated garlic)
1 tsp Paprika
1 tsp Tomato Paste, (use compliant tomato paste if on Whole30)
pinch Cayenne Pepper, or chili pepper (optional for additional heat)
1 cup Water

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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

Add salt to diced chicken thighs and set aside
Add oil to a large skillet or sauté pan on medium heat
When the oil comes up to temperature add the diced onions and cook until onions are soft and slightly brown
While onions are browning, add curry powder, thyme, garam masala, cumin or geera and paprika to a small bowl and mix together
Then add water and stir in the tomato paste to form a curry paste (it will be watery)
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
Next, add the chicken thighs and mix together with the curry paste to ensure that the chicken is completely coated
Increase the heat to high heat and sauté for about 10 minutes (stirring often) or until chicken becomes a little brown
Then reduce the heat to medium cover and continue to cook for another 10 minutes turning the chicken often to avoid burning
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
Cook for about 2 minutes or until the water cooks down from the sauce and a very thick curry sauce is left
Remove from the heat and serve with your favorite side dish