Colombo de Poulet

Creole chicken curry with the island's colombo spice.

Ingredients

• 1.2 kg Chicken
• 3 tbsp Colombo spice mix
• 2 Onions
• 6 cloves Garlic
• 3 Tomatoes
• 1 Eggplant
• 1 Courgette
• 3 Potatoes
• ¼ cup Lime juice
• 1 tbsp Tamarind paste
• 4 tbsp Oil
• 1 Chili
• 2 tsp Salt
• 3 cups Water

Method

1. Wash with lime — Rub the chicken with lime and rinse, the Creole way to freshen the meat.
2. Marinate — Season with garlic, colombo powder and salt and rest 1 hour.
3. Brown — Sear the chicken in oil until coloured.
4. Build the sauce — Add onion and tomato and cook 10 minutes.
5. Simmer — Add water, tamarind and the whole chili and cook 30 minutes.
6. Add vegetables — Add the eggplant, courgette and potato and cook 25 minutes.
7. Colombo is ready — Remove the whole chili unburst and serve with rice.

More Martinique recipes

• Accras de Morue
• Blaff de Poisson