Bunjal Chicken

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    Bunjal Chicken

    Bunjal Chicken

    (50)
    1hr


    57 people made this

    About this recipe: A light curry-spiced West Indian baked chicken dish that's great for the family. It's traditionally eaten with rice or roti.

    Ingredients
    Serves: 6 

    • 1 whole chicken
    • 1/2 teaspoon salt
    • 2 tablespoons olive oil
    • 1 onion, thinly sliced
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon crushed garlic
    • 1/2 tablespoon tomato paste
    • 1/2 teaspoon garam masala
    • 1 teaspoon curry powder
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon salt
    • 4 tablespoons (80ml) water

    Directions
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 degrees C. Rub salts and olive oil over the chicken and place the chicken in a covered baking dish or casserole dish with a lid.
    2. Bake in the preheated oven for 40 minutes or until chicken is cooked through. Add the onion, pepper, garlic, tomato purée, garam masala, curry powder and 1/4 teaspoon salt. Mix all together, then add water for the ingredients to steam.
    3. Return to the oven for 5 more minutes to blend all the flavours. Serve over rice or eat with naan or roti.
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    Reviews and ratings
    Global ratings:
    (50)

    Reviews in English (58)

    by
    28

    This was really easy and good! Instead of a whole chicken, I used just shy of a pound of boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full 1/2 tsp. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavor, so next time I will use the paste, but I will increase the amount. We served it over brown rice.  -  28 Jan 2006  (Review from Allrecipes US | Canada)

    by
    26

    Pretty tasty! I used diced chicken breasts instead of the whole chicken for ease. Also, next time I will mix the tomato paste with spices before placing it in the pan so the flavors will be more evenly dispersed.  -  27 Dec 2002  (Review from Allrecipes US | Canada)

    by
    23

    I would double the sauce part next time because it was so good. My Indian husband tried to steal my helping off my plate!  -  23 Dec 2000  (Review from Allrecipes US | Canada)

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