Caribbean Curry Chicken: Bunjay Style is one of those traditional dishes that truly captures the depth and character of island cooking, yet it’s slowly fading from many of our tables as more people lean toward curry chicken with gravy or sauce. This version is all about the bunjay technique, what we call “fry-down” in Trinidad and Tobago, and bunjal as it’s known in Guyana. In Guyana, this same method is referred to as bunjal, where the curry is cooked down until dry and intensely concentrated. It’s a method where a strong, fragrant curry base is developed, and smaller pieces of bone-in chicken are cooked on a high heat without adding liquid, allowing the natural juices and spices to create a rich, flavorful coating.
Growing up in Guaracara, Trinidad, I don’t recall my mom making this dish for us, but her aunt, who lived next door, certainly did. On those special Sunday mornings, when her children would be visiting, there was always curry aloo, dhalpuri roti, and this bunjay curry chicken. We were always included in the dining, and to this day, that aroma of curry toasting in oil takes me right back to those moments.
Whether you call it bunjay in Trinidad or bunjal in Guyana, this Caribbean Curry Chicken is about honoring that tradition, where the finished dish is dry, deeply spiced, and allows both the chicken and the technique to shine.
Ingredient Guide
Chicken legs Provides rich flavor from the bone and skin, which is essential for the oils and depth needed in a proper bunjay or bunjal.
Lime or lemon Used in the traditional washing process, part of Caribbean cooking heritage.
Salt Essential for seasoning and enhancing all the flavors.
Black pepper Adds a mild heat and balance.
Curry powder The main flavor base, giving color, aroma, and signature Caribbean taste.
Caribbean green seasoning A blend of herbs that builds foundational flavor.
Vegetable oil Needed to properly toast the curry and spices.
Onion Adds sweetness and body to the base.
Garlic Brings depth and savory richness.
Scotch bonnet pepper Adds heat and a fruity Caribbean flavor profile.
Turmeric Enhances color and adds earthy notes.
Ground roasted geera Adds a nutty, toasted cumin flavor typical in Trinidad curries.
Anchar masala Brings tangy, spiced complexity unique to Caribbean curry dishes.
Water Helps bring the curry base together before it cooks down.
Tomato Adds slight acidity and richness.
Cilantro Used at the end for freshness and brightness.
Shopping Made Easy
- You can find most ingredients at major supermarkets, especially the chicken, onion, garlic, and herbs.
- Caribbean green seasoning is available at Caribbean markets or can be made at home.
- Look for Caribbean-style curry powder for the most authentic result.
- Scotch bonnet peppers are best sourced from Caribbean or international grocery stores.
- Anchar masala and roasted geera (cumin) are typically found in West Indian grocery shops.
Cooking Notes from the Kitchen
- Washing chicken with lime or lemon is a traditional step rooted in Caribbean cooking practices.
- Bone-in, skin-on chicken is key to developing the oils needed in a dry curry.
- The bunjay or bunjal method depends on managing heat to build flavor without burning.
- The scent and sound of the curry toasting are important indicators of proper technique.
- This dish should finish dry, with no visible sauce or gravy.
Caribbean Curry Chicken: Bunjay Style
Ingredients
- 3 lbs chicken legs bone-in, skin-on, cut in half
- 1 lime or lemon juiced
- 3/4 tablespoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons curry powder divided
- 1 1/2 tablespoon Caribbean green seasoning
- 3 tablespoons vegetable oil
- 1 medium onion diced
- 6 cloves garlic smashed
- 1 scotch bonnet pepper optional
- 1 teaspoon turmeric
- 3/4 tablespoon ground roasted geera
- 3/4 tablespoon anchar masala or garam masala
- 2 tablespoons water
- 1 small tomato grated
- 2 tablespoons cilantro chopped
Instructions
- IMPORTANT! As part of the heritage of Caribbean cooking, we wash meats with the juice of a lime or lemon and cool water. If you're not comfortable doing so due to meat handling regulations, may I suggest you skip that part.
- For best results, please use bone-in chicken like the thigh or drumsticks. Leave the skin on as well, as I explain why in the video below.
- Season with the salt, black pepper, green seasoning, and 1 tablespoon of curry powder. Mix well and allow to marinate for at least 2 hours.
- Heat the oil in a wide pan on a medium flame and add the onion, garlic, and scotch bonnet pepper. Cook for 2–3 minutes, then add the turmeric (we say sorfran), geera (cumin), anchar masala (I’m not a fan of garam masala, but you may use that instead), and the remaining curry powder. Your senses will be captivated with the sizzle of the spices toasting in the hot oil, and the fragrance will immediately take you back to the islands, with fond memories of those Sunday mornings when the village would have that comforting scent of curry in the air.
- Cook for 3 minutes, then add the tomato and 2 tablespoons of water, and burn off any liquid. The addition of the grated tomato will add a balance of acid notes, which complement the spices we used.e
- Once you see the oil at the bottom of the pot we started with, add the seasoned chicken and immediately turn up the heat a bit to sear the chicken pieces. This is the bunjay of the curry and the chicken, or bunjal as it’s commonly said in Guyana.
- After 2 minutes, turn the heat back down to medium, put the lid on the pan, and cook for another 3–4 minutes. This will allow the chicken to release its natural juices.
- Now remove the lid, stir well, and continue cooking for another 15–20 minutes or until the chicken is fully cooked. Turn the heat down if the liquid is drying up too quickly.
- Taste and adjust the salt to your liking, and make sure you can see the oils from the rendered skin and what we started with. This bunjay curry chicken is meant to be dry, meaning no sauce or gravy.
- Once you're happy that we’ve achieved true bunjay or bunjal, finish with the cilantro and turn off the heat. Were I in the Caribbean, I’d be using chadon beni. Serve with rice and dhal.
