News Americas, NEW YORK, NY, Fri. June 14, 2019: This week’s Caribbean recipe comes from Martinique and its Chicken Colombo. Here’s what you will need to make it.
One pound of chicken washed and cleaned.
1 bunch of spring onions
1 tbsp mixed seeds ground (cumin, mustard seeds, fenugreek)
1 tsp turmeric
3 cloves of crushed garlic
4 sprigs of thyme
3 bay leaves
A pinch of parsley
1 hot chili
100ml red wine vinegar
1 can coconut milk
Salt and pepper
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.