Colombo is a Creole curry from the French West Indies – Martinique and Guadeloupe, and is equivalent to Indian Curry. It originates from Sri Lanka (whose Capital is Colombo) and was brought to the French-Caribbean by Indian immigrants who came during the 19th and 20th century to work on the sugar plantations.
They brought curry powder along with them. Colombo is a thick curry which is seasoned with Poudre de Colombo (Colombo Powder) and is like a stew made with chicken, goat, lamb or pork.
How to Make Chicken Colombo
Cooking Time: 60 minutes
- Heat oil and butter in a saucepan
- Stir in the chicken and colombo powder
- Cook over medium heat for 15 minutes until brown.
- Add the chicken broth, thyme, pepper, chives, parsley, onions, 1/2 can of coconut milk, garlic, lime juice, salt and pepper.
- Heat it for 45 minutes and later turn off the heat.
- Stir in the remaining bananas, coconut milk and pistachios
Ingredients for Chicken Colombo
4 x tablespoons Colombo Powder
2 x tablespoons Chives
2 x cups Onions
2 x cups Chicken Broth
1 tsp Scotch Bonnet Pepper
1 clove Garlic
3 x tablespoons Parsley
1 x can Coconut Milk
2 x tablespoons Lime Juice
2 x tablespoons Fresh Thyme
1 x tablespoon Butter
1 x cup Banana
1/2 x cup Pistachios
1 x tablespoons Pepper
1 x tablespoons Salt
2 x tablespoons Sunflower oil
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