Colombo Chicken
Ingredients
For the Colombo Paste:
- • 2 tbsp turmeric powder
- • 1 tbsp ground coriander
- • 1 tbsp ground cumin
- • 1 tsp fenugreek seeds
- • 1 tsp black mustard seeds
- • 1 tsp black pepper
- • 4 cloves garlic, minced
- • 2-inch ginger, grated
- • 2 tbsp vegetable oil
For the Curry:
- • 3 lbs chicken thighs and drumsticks
- • 3 potatoes, cubed
- • 1 small eggplant, cubed
- • 2 zucchini, sliced
- • 2 onions, sliced
- • 2 tomatoes, diced
- • 1 Scotch bonnet pepper, whole
- • 2 cups coconut milk
- • 1 cup chicken stock
- • Fresh thyme and bay leaves
- • Salt to taste
Instructions
- Toast fenugreek and mustard seeds in dry pan until fragrant.
- Combine all colombo paste ingredients, blend to smooth paste.
- Rub chicken pieces with half the colombo paste. Marinate 30 min.
- Heat oil in large pot, brown chicken pieces. Remove and set aside.
- Sauté onions until golden, add remaining colombo paste.
- Cook paste 3 minutes, stirring constantly.
- Add tomatoes, cook until softened.
- Return chicken to pot with stock, coconut milk, thyme, and bay leaves.
- Add whole Scotch bonnet (don't break it for mild heat).
- Simmer 20 minutes, add potatoes, eggplant, and zucchini.
- Cook 20 more minutes until vegetables are tender.
- Adjust seasoning, remove Scotch bonnet and bay leaves.
- Serve with rice and fried plantains.
Chef's Notes
Colombo is the signature curry of Martinique and Guadeloupe, reflecting the French Caribbean's unique blend of French, Indian, and African influences. The dish arrived with indentured laborers from India (particularly Tamil Nadu) in the 19th century and evolved with local ingredients.
The colombo spice mix is similar to Indian curry powder but with distinct proportions favoring turmeric and fenugreek. Pre-made colombo powder can be found in Caribbean markets, but homemade is far superior. Toast whole spices before grinding for maximum flavor.
Traditional recipes use "colombo root" (a type of mango root), but fresh ginger is the standard substitute. Keep the Scotch bonnet pepper whole for aromatic heat without overwhelming spice—pierce it if you want more kick. The dish improves overnight as flavors meld.