Chicken Colombo
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
-
Colombo Powder
- 2 tablespoons white rice
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 1⁄2 teaspoons mustard seeds, pref. black
- 1 1⁄2 teaspoons black peppercorns
- 1 1⁄2 teaspoons fenugreek seeds
- 1⁄2 teaspoon whole cloves
- 2 tablespoons turmeric
-
Chicken
- 2 tablespoons oil
- 1 tablespoon butter
- 2 lbs chicken
- 2 cups chicken broth
- 2 cups onions, chopped
- 14 ounces coconut milk
- 1 teaspoon garlic, minced
- 2 tablespoons lime juice
- 2 tablespoons thyme, fresh
- 2 tablespoons chives, chopped
- 3 tablespoons parsley, chopped
- 1 teaspoon scotch bonnet pepper, chopped
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 cup banana, chopped
- 1⁄2 cup pistachios, shelled (optional)
directions
-
Colombo Powder:
- Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
-
Chicken:
- Heat oil and butter in a large saucepan. Stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). Cook over medium heat for 15 minutes, until brown.
- Add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. Simmer over medium heat for 45 minutes.
- Turn off heat and stir in remaining coconut milk, bananas and pistachios.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.