How to bunjal chicken

Bunjal (Bungal, Bunjhal) is similar to curry but not identical. Bunjal uses a little more of everything and a little less salt. It is more like a stir fry curry (not a curry that loses it's water content).

It is a very thick sauce that clings to the meat. Bunjal is more healthy, because more of the meat fat melts into oil. So there is more oil to discard.

Curry cooks the meat by boiling the ingredients into the meat, bunjal fries the ingredients into the meat, without absorbing any oil.

Ingredients:

  • 5-6 lbs of chicken
  • 3 tablespoons of curry powder (heap)
  • 1 tablespoon of ground cumin (heap)
  • 1 tablespoon of ground coriander (heap)
  • Salt to taste
  • 1 large onion (chopped)
  • 1/2 head of garlic (chopped)
  • 1 medium hot pepper (chopped)
  • 1/3 cup of oil or 3 potspoon
  • 1 lime

Preperation:

Clean and remove the chicken's skin. Chopp in medium pieces (1 chicken quarter into 4 pieces). Wash with the juice of 1 lime and set aside.

Combine all the other ingredients except the oil. Add some water and mix.

Heat some oil in a pan or pot. Add the mixture and stir for 3 minutes. Add chicken and stir. Now cover this for 3 minutes. Remove the cover and lower the heat to medium. Stir untill all the water evaporates.

Continue to stir fry. Add a little water to allow the chicken to cook. Do not add too much water, but just enough to cook the chicken.

When the chicken is fully cooked, and all the water has evaporated, drain off the excess oil. The gravy must be very thick and clinging to the meat

WONDERFUL WITH ROTI, DAHL AND RICE, OR FINGER FOOD

Good for 5-6 servings

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