Colombo de PouletFrench Caribbean Chicken Curry
Colombo de poulet is a French Caribbean chicken curry seasoned with colombo spice, lime, herbs, and vegetables. This common home-style version uses potatoes and carrots and cooks the chicken gently until tender.
Prep
55m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 800gChicken Thigh (boneless, skinless, and cut into large pieces)
Marinade
- 20gColombo Spice Blend
- 30mlLime Juice
- 8gSalt
- 2gBlack Pepper
Curry
- 30mlVegetable Oil
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 150gGreen Bell Pepper (chopped)
- 200gTomato (chopped)
- 400gPotato (peeled and cut into chunks)
- 150gCarrot (sliced)
- 5gFresh Thyme (whole)
- 1pcsScotch Bonnet Chili (left whole)
- 700mlChicken Stock
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the colombo spice blend, lime juice, salt, and black pepper. Add the chicken thigh pieces and turn to coat, then cover and refrigerate for 30 minutes.
- 02
Heat the vegetable oil in a heavy pot over medium heat. Lift the chicken thigh pieces from the marinade and brown them on several sides.
- 03
Add the onion and cook until softened, then stir in the garlic and green bell pepper.
- 04
Add the tomato and cook until it begins to break down.
- 05
Add the potato, carrot, fresh thyme, and whole scotch bonnet chili. Pour in the reserved marinade and chicken stock.
- 06
Bring to a gentle simmer, cover, and cook until the vegetables are tender and the chicken thigh pieces reach 74°C (165°F).
- 07
Remove the scotch bonnet chili and thyme stems. Let the curry rest briefly, then taste and adjust the seasoning only if needed.
- 08
Serve the curry hot.
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