Guyanese Bunjal Curry
Cooking time: 30mins // Prep time: 10mins
500 grams chicken thighs cut into 1” chunks
1/2 jar Pat and Pinky’s Bunjal Curry Paste
3-4 medium potatoes
1 medium onion roughly chopped
3-4 garlic cloves finely chopped
1 tbsp coconut oil or oil of choice
1/2 tin of coconut milk
1 tsp Pat and Pinky’s Wiri Wiri Chilli Salt
Marinate chicken pieces with 1tbps of Curry Paste. Add 1 tbsp of coconut oil or oil of your choice to a pan and heat. Stir in 2 x tbsps of Bunjal Curry Paste and cook for 2 minutes before adding the onion and garlic. Cook for a further 3 mins on a low/med heat. Add the chicken and brown for 5 mins. Stir in coconut milk and cook for 15-20mins until sauce is reduced by half. Add Wiri Wiri chilli salt to taste.
Serve with simple Basmati Rice, steamed greens, and garnish of your choice. Great with our Sweet Mango Chutney, Wiri Wiri Pepper Sauce, or Scorpion Moruga Hot Sauce.