Entree: Martinique – Caribbean – Colombo de poulet (Chicken Colombo)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
45 min
Additional
30 min
Total
1 hr 30 min
Ingredients
- 6 bone-in chicken thighs, approx. 6 oz (170 g) each (about 2.5–3 lb / 1.1–1.4 kg total)
- 2 tbsp (14 g) Colombo powder (Caribbean curry powder)
- 1 tbsp (15 ml) vegetable oil
- 1 large onion (about 8 oz / 225 g), sliced
- 3 cloves garlic (about 9 g), minced
- 2 scallions (green onions), chopped (about 30 g)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 1 small scotch bonnet or habanero pepper, whole (about 15 g), optional
- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2–3 cm) pieces
- 1 medium eggplant (about 1 lb / 450 g), cut into 1–1½ inch (2–3 cm) cubes (optional but traditional)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Fresh parsley or cilantro, chopped, for garnish (optional)
Instructions
1. In a large bowl, rub the chicken pieces with 1 tbsp of the Colombo powder, 1 tbsp lime juice, half the minced garlic, half the chopped scallions and a pinch of salt. Marinate at least 30 minutes (or refrigerate several hours).
2. Heat oil in a heavy pot over medium-high heat. Brown the marinated chicken on both sides in batches until golden; transfer to a plate and set aside.
3. In the same pot, add the sliced onion and remaining garlic and scallions; sauté until softened, about 4–5 minutes. Stir in the remaining 1 tbsp Colombo powder and cook 1 minute to bloom the spices.
4. Return the browned chicken to the pot. Add water or stock, coconut milk, thyme, bay leaf and the whole scotch bonnet if using. Bring to a simmer, reduce heat to low, cover partially and cook 20 minutes.
5. Add the potatoes and eggplant to the pot, nestling them among the chicken. Continue to simmer, covered, until the potatoes are tender and the chicken is cooked through, about 20–25 more minutes. Skim any excess fat if desired.
6. Remove the whole scotch bonnet (if used) and bay leaf. Stir in remaining lime juice and adjust salt and pepper to taste. Garnish with chopped parsley or cilantro and serve hot with steamed rice.
