Berbice Bhunjal Chicken (Dry-Roasted Masala & Cumin Chicken Skillet) – Authentic Guyana Recipe
Cooked down until the curry sauce clings tightly to the chicken in a rich, toasted cumin glaze.
- Country of Origin
- 🇬🇾 Guyana (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Boneless chicken thighs, Diced potatoes, Scallions, Toasted ground cumin (geera), Coriander
Ingredients for Berbice Bhunjal Chicken (Dry-Roasted Masala & Cumin Chicken Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) boneless chicken thighs, prepped into bite-sized pieces
- 1.5 cups diced potatoes, washed and trimmed
- 1 cup scallions
- 1 medium onion and 3 cloves garlic, finely minced with toasted ground cumin (geera)
- 1.5 tbsp traditional Guyana seasoning (coriander, turmeric, garlic, ginger)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and toasted ground cumin (geera) for 2–3 minutes until softened and fragrant.
- Add boneless chicken thighs and diced potatoes along with coriander, turmeric, garlic, ginger, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with scallions and serve straight from the skillet.