Bunjal Chicken

Bunjal Chicken

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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.

Sheneiza Lookman

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

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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