News Americas, NEW YORK: This week’s Caribbean recipe comes from Martinique and its Chicken Colombo. Here’s what you will need to make it.
INGREDIENTS
- One pound of chicken washed and cleaned.
- 3 potatoes
- 1 eggplant
- 1 zucchini
- 1 bunch of spring onions
- 4 tbsp Curry powder
- 1 tbsp mixed seeds ground (cumin, mustard seeds, fenugreek)
- 1 tsp turmeric
- 1 onion
- 3 cloves of crushed garlic
- 4 sprigs of thyme
- 3 bay leaves
- A pinch of parsley
- 1 lime
- 1 hot chili
- 100ml red wine vinegar
- Olive oil
- 1 can coconut milk
- Salt and pepper
METHOD
- Cut the chicken into small pieces.
- Prepare a marinade: mix 2 of the crushed garlic cloves, the red wine vinegar, 2 tbsp of curry powder, turmeric, ground spices, 2 bay leaves and salt and pepper to taste.
- Brush the chicken with the marinade and leave to stand in the fridge for one hour.
- In a pot, dry fry the mixed seeds.
- Add the olive oil, chopped onion, one of the crushed garlic cloves, the thyme, a laurel leaf and the parsley.
- Add the marinated chicken and cook for around 15 minutes.
- Next add the rest of the curry powder and stir in.
- Cover the mixture with water and coconut milk and leave to simmer for 15 minutes.
- Peel and chop the vegetables into small pieces.
- Add them to the pot and cook on a medium heat for 20 minutes.
- After the 20 minutes, add the lime juice and the chopped chili.
Colombo Chicken, a traditional dish of the French Caribbean islands of the West Indies, is best eaten with white rice.
Bon Appetite.
