Chicken ColomboSarah Bradley - Director
Colombo powder is a curry powder of the French Caribbean - a mixture of coriander, cumin, malabar black pepper, turmeric, mustard seeds, fenugreek and cloves. You can find it in specialist supermarkets, or just use any other curry powder you have to hand.
- Prep: 15 minutes
- Cook: 1 hour
- Total time: 1 hour, 15 minutes
- Recipe serves: 4
- 2 boneless chicken breast halves, cut into strips
- 1 cup chicken broth
- 1 small onion, chopped
- 4 cloves garlic, finely chopped
- 1 cup chopped banana (optional)
- 1/2 cup coconut milk
- 3 tbsp colombo/curry powder
- 1/2 tsp chopped Scotch Bonnet chilli
- 2 tbsp lime juice
- 1 bunch coriander leaves, coarsely chopped
- 2 tbsp chopped chives
- Olive oil
- Sea salt and black pepper, to taste
- Heat the oil in a large saucepan and add the onions, garlic and chilli, cooking until just beginning to soften. Stir in the chicken and colombo/curry powder and allow to brown. Season with salt and pepper.
- Add the chicken broth, lime juice and chives and simmer until the chicken is cooked through.
- Stir in the coconut milk and bananas (if using) and simmer for another 2 or 3 minutes.
- Serve with boiled rice and garnish with the coriander.