caribbean chicken colombo

Caribbean Chicken Colombo

Colombo is a Creole curry from Martinique and Guadeloupe. Its origins lie with the Sri Lankans, who were taken to the French West Indies to work on the sugar plantations and brought curry powder with them. On the islands, “Colombo” is now a general term for a curried meat or seafood stew.

2 pounds chicken
4 tablespoons Colombo powder
2 cups chicken broth
2 cups onion, peeled and chopped
1 can (14 ounces) coconut milk
1 clove garlic, crushed
2 tablespoons lemon juice, freshly squeezed
2 tablespoons fresh thyme
2 tablespoons chive, chopped
3 tablespoons parsley, chopped
1 tablespoon salt
1 tablespoon pepper
1 cup banana, peeled and chopped

1. In a large saucepan, heat oil. Stir in the chicken and Colombo powder. Cook over medium heat for 15 minutes until brown
2. Add the chicken broth, onions, 1/2 can of coconut milk, garlic, lemon juice, thyme, chives, parsley, salt and pepper.
3. Simmer over medium heat for 45 minutes. Turn off the heat
4. Stir in the remaining coconut milk and bananas
5. Correct the seasoning

Tips: this Colombo chicken goes well with many varieties of rice

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