Bunjal Chicken

Boneless, skinless chicken thighs sautéed in a rich and flavorful curry paste.

Cuisine Caribbean, Guyanese

Prep Time 15

Cook Time 30

Servings

Calories 495kcal

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.

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