Entree: French Guiana – National Cuisine – Colombo de Poulet (Chicken stewed in a Creole Colombo curry sauce with Caribbean spices and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (16 g) colombo powder (West Indian curry powder)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (3 g) cayenne pepper (optional)
- 2 medium potatoes, peeled and cut into chunks, about 12 oz (340 g)
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)
- 1 carrot, sliced, about 3 oz (85 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar or lime juice
- 1 1/2 tsp (9 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat the chicken dry and season with 1 tsp salt and 1/4 tsp pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken in batches until golden, about 4–5 minutes per side; remove and set aside.
2. Reduce heat to medium, add the onion and sauté until soft, about 5 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the colombo powder, turmeric, coriander and cayenne and cook 1 minute to bloom the spices. Add the potatoes, carrot and bell pepper and toss to coat.
4. Return the chicken to the pot, nestling pieces among the vegetables. Pour in the chicken stock and coconut milk, add thyme and bay leaves, and bring to a gentle simmer.
5. Cover partially and simmer on low for 30–35 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender. If the sauce reduces too quickly, add a splash more stock or water.
6. Stir in the vinegar or lime juice and adjust seasoning with remaining salt and pepper. Remove bay leaves and thyme sprigs.
7. Serve hot, garnished with chopped cilantro. Traditionally served with white rice or cassava.