By: Caribbean Pot
April 17, 2026
Chicken legs Provides rich flavor from the bone and skin, which is essential for the oils and depth needed in a proper bunjay or bunjal.
Lime or lemon Used in the traditional washing process, part of Caribbean cooking heritage.
Salt Essential for seasoning and enhancing all the flavors.
Black pepper Adds a mild heat and balance.
Curry powder The main flavor base, giving color, aroma, and signature Caribbean taste.
Caribbean green seasoning A blend of herbs that builds foundational flavor.
Vegetable oil Needed to properly toast the curry and spices.
Onion Adds sweetness and body to the base.
Garlic Brings depth and savory richness.
Scotch bonnet pepper Adds heat and a fruity Caribbean flavor profile.
Turmeric Enhances color and adds earthy notes.
Ground roasted geera Adds a nutty, toasted cumin flavor typical in Trinidad curries.
Anchar masala Brings tangy, spiced complexity unique to Caribbean curry dishes.
Water Helps bring the curry base together before it cooks down.
Tomato Adds slight acidity and richness.
Cilantro Used at the end for freshness and brightness.
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