Bunjal Chicken

• porciones: 4 Servings
• tiempo activo: 30 minutes
• tiempo total: 45 Minutes

Ingredientes

・2 Chicken Breasts (see note #1)

・1 Small Yellow Onion

・1 tablespoon Curry Powder

・1 tablespoon Ground Cumin

・1 teaspoon Dried Thyme

・1 teaspoon Garam Masala

・1 teaspoon Paprika

・1 teaspoon Tomato Paste

・1/4 teaspoon Cayenne Powder (add more for additional heat)

・4 cloves Grated Garlic (or equivalent in garlic paste)

・2 cups Water

・Salt

・Vegetable Oil

Instrucciones

Dice chicken into bite-sized pieces and salt. Make sure not to leave out any sides.

Add oil to a large pan or skillet and heat on medium. Once at temperature, add the diced onions and stir lightly until they soften and start to brown.

Add curry powder, thyme, garam masala, cumin, and paprika to the pan. As each one is put in, stir into the onions before adding in the next spice. This is to make sure nothing burns. Constant movement is needed to prevent that as well.

Once all spices are integrated with the onions, quickly add 1 cup water, followed by the tomato paste and garlic. Cook until the sauce goes from watery to thick. Make sure to stir.

Add the chicken and cover in the paste. Turn the heat to high. The chicken may or may not brown; as long as it is cooked through, it should be fine. After confirming, cover and wait for all the moisture to cook down on medium heat.

Add another cup of water and mix in. This should remoisten the chicken just enough. Cook until a nice, thick sauce that sticks to the chicken forms.

Serve with rice and roti (Guyanese bread).

Notas

(Note #1): In alternative, you can use 1 & 1/2 pounds of boneless chicken thighs.