Caribbean Curry Chicken: Bunjay Style
A traditional Caribbean Curry Chicken using the bunjay method, also known as bunjal in Guyana, a dry curry technique that builds deep flavor without added liquid.
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.
Video
Notes
Frequently Asked Questions
What is Caribbean Curry Chicken bunjay style? Caribbean Curry Chicken bunjay style is a dry curry where the chicken is cooked without added liquid, allowing the spices and natural juices to concentrate into a rich, flavorful coating. In Guyana, this same style is known as bunjal. What does bunjay or bunjal mean? Bunjay in Trinidad and bunjal in Guyana both refer to the same cooking method of frying down curry until it becomes dry and intensely flavored. Why is the chicken washed with lime or lemon? This is a traditional Caribbean practice tied to heritage and food preparation. It is believed to cleanse and lightly flavor the meat before cooking. Can I make this with boneless chicken? Bone-in chicken is strongly recommended because it releases natural oils and flavor that are essential for the bunjay or bunjal technique. What should I serve with Caribbean Curry Chicken? It pairs well with rice, dhal, or roti, such as dhalpuri, making it a classic and satisfying Caribbean meal. Tried this recipe?Let us know how it was!