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Poulet Colombo

Poulet Colombo is a traditional French Guianan version of the classic Antillean curry of chicken marinated in green seasoning and vegetables in a coconut milk base flavoured with Colombo curry powder. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Poulet Colombo.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Additional Time:

(+over-night marinating)

Serves:

6

Rating: 4.5 star rating

Tags : CurrySpice RecipesHerb RecipesChicken RecipesFowl RecipesVegetable RecipesFrench-guiana Recipes

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Method:

Prepare a marinade by mixing together the chopped shallot, 4 cloves of crushed garlic, ground coriander, vinegar, water, green seasoning and 1 tablespoon of the Colombo spices in a shallow dish. Season the chicken pieces with salt and black pepper then place in marinade, turning to coat thoroughly. Place in the refrigerator for several hours (over-night is best).

After the chicken has marinated (save the marinade), heat the oil in a large and sturdy pot over medium heat. Add the chopped onions, minced hot pepper, and 2 more cloves of crushed garlic. Cook until the onion starts to soften (about 5 minutes).

Add the chicken and cook, turning occasionally, until the chicken is browned on all sides (about 10 minutes). Add the diced aubergine, courgette, potatoes, the lemon juice, the herbes de Provence (or substitute herbs), and the leftover marinade. Stir to combine well, cover and cook on low-medium heat for 15 minutes.

After 15 minutes stir in the remaining 2 tbsp of Colombo powder, mixing well to combine. Cover the pan and cook for another 15-25 minutes, or until the chicken is done as you like.

Stir in the coconut milk and season to taste with salt and pepper. Serve hot with rice and/or Guianese rotis.