Colombo de Poulet (Colombo Chicken Curry)

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Colombo de Poulet (Colombo Chicken Curry)

Colombo Chicken Curry (Colombo de Poulet) is a traditional Martinique (from the Caribbean) recipe for a classic creole curry of chicken and potatoes marinated and cooked in the local colombo curyt paste. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Colombo de Poulet (Colombo Chicken Curry).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+2 hours marinading)

Serves:

4-6

Rating:

Tags : Curry Chicken Recipes Martinique Recipes

The graines a roussir (literally seeds to toast) are a classic Antillean spice blend for toasting. It's easy to make at home, simply combine 2 tbsp whole cumin seeds with 2 tbsp whole coriander seeds. In some variants 1 tsp fenugreek seeds are also added.

Ingredients:

1 good-quality free-range chicken (about 1.5kg [3 lbs])
2 large potatoes, cubed
1 yellow onion, chopped
4 chives, chopped
4 sprigs of flat-leaf parsley, chopped
1 tsp graines a roussir (literally seeds to toast)
1 sprig of thyme
2 tbsp of colombo curry paste
1 whole scotch bonnet or habanero chilli
a few drops of lime

For the Marinade:
1 lime (finely-grated zest and juice)
2 cloves garlic
1/2 tsp cayenne pepper
1 tsp colombo curry paste
salt and freshly-ground black pepper
100ml of water

Method:

Cut the chicken into serving-sized pieces and mix in a bowl with the marinade ingredients. Set aside to marinate in the refrigerator ideally over night (at least 2 hours).
Heat the oil in a frying pan or wok. Add the graines a roussir and toast for about 90 seconds, until nicely toasted and aromatic (but make sure they do not burn). Add the chicken pieces to the pan (in batches) and sear on all sides (reserve the marinade) remove with tongs once coloured and cook the next batch. Once all the chicken has been fried and transferred to a plate add the onion, chives, parsley and thyme to the oil remaining in the pan. Fry for 2 minutes then stir in the colombo curry paste.

Stir to mix into the oil then add a little water to loosen. Pour in all the reserved marinade and add the cubed potatoes then pour in just enough water to cover the chicken. Drop in the whole chilli (make sure not to pierce as you want it to flavour the dish not make it hot). Bring everything to a boil, reduce to a simmer, cover and cook for 35 minutes, or until the chicken is tender and the sauce has thickened slightly.

If you don't want the dish too hot, remove and discard the chilli (if you like it hot, mash the chilli into the gravy). Adjust the seasonings to taste, add a squeeze of lime and serve immediately with basmati rice.