Entree: French Guiana – Southern Culinary Region – Colombo de Poulet (Creole coconut curry chicken stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 g) Colombo powder (Creole curry powder)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced, approx. 8 oz (225 g)
- 3 cloves (9 g) garlic, minced
- 1 scotch bonnet pepper, whole (leave whole for mild heat or split for more heat)
- 1 tbsp (15 g) fresh thyme leaves or 3 sprigs thyme
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, approx. 12 oz (340 g)
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro for garnish

Instructions

1. Pat chicken thighs dry and toss with 1 tbsp (15 g) of the Colombo powder to coat lightly. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken in batches, about 4–5 minutes per side, then remove and set aside.
2. Reduce heat to medium, add sliced onion and sauté until translucent, about 5 minutes. Add minced garlic and the remaining 1 tbsp (15 g) Colombo powder and cook 1 minute until fragrant, stirring constantly to avoid burning.
3. Return browned chicken to the pot. Add thyme, bay leaves, whole scotch bonnet pepper, potatoes, and red bell pepper. Pour in coconut milk and chicken stock, stir to combine, and bring to a gentle simmer.
4. Cover and simmer over low heat until chicken is cooked through and potatoes are tender, about 30–40 minutes. Check seasoning and add salt and black pepper to taste; if more acidity is desired, stir in lime juice.
5. Remove and discard bay leaves and scotch bonnet (if left whole for mild heat). Garnish with chopped cilantro and serve Colombo de Poulet hot with white rice or cassava.