Healthy Dinner Recipe|Guyanese Style! Bunjal Chicken with Cauliflower and Rice|Guyanese Cooking :)

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk reduces calories while maintaining a creamy texture.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with a milder flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: cumin + coriander

Homemade blends can be tailored for flavor and cost.

Heat cooking oil in a pan over medium heat.

Add cinnamon sticks and curry leaves to flavor the oil.

Add roughly chopped onions and cook until soft, stirring occasionally.

Blend fresh celery, garlic, hot pepper, curry leaves, and chopped onions with a little water to make a sauce.

Set the blended sauce aside and prepare the masala with garam masala, ground cumin, and a little water to form a paste.

Add the masala paste to the pan to infuse the oil with flavor.

Add fresh chopped garlic and stir until moisture evaporates.

Add the blended sauce to the pan and stir, covering to cook for 3-4 minutes, stirring occasionally.

Add chicken (washed with vinegar and water) to the pan.

Season with salt, ground black pepper, and kashmiri, stirring to combine.

Cover the pan and let the chicken cook in its own juices, checking periodically.

Add a little water to the chicken after moisture has evaporated, cover, and cook for another 15-20 minutes.

Once cooked, let the chicken rest for 5 minutes to re-absorb juices.

Cut cauliflower into bite-size pieces and boil in salted water for 20-30 minutes.

Drain cauliflower and cook on medium heat to remove remaining moisture for a few minutes.

Serve chicken garnished with green scallions alongside cauliflower and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary