Blend the bell pepper, tomatoes, scotch bonnet and 1 cup of onion.
Heat the oil in a pot. Fry onion until translucent and add curry powder + thyme, stir for 30 secs, then pour the blended mixture + tomato paste and stir thoroughly.
Cover the pot and allow the sauce to simmer. (This should take about 20 mins).
Pour two cups of stock into the pot, mix the content of the pot and allow the liquid to boil.
Add bulgur wheat + salt to taste, mix together, reduce the heat and cover the pan and allow the bulgur wheat to steam until the liquid is absorbed.
Check the pot frequently and add more stock if needed. When the grains are tender, remove the pan from the heat and serve with fried plantain and chicken.
Active: 10 mins | Total: 35 mins | Makes: 4 Serving