Chicken and Coconut Colombo
- prep time40 min
- total time 115 min
- serves 4
This flavourful chicken dish from Ricardo is inspired by the French West Indies.
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp anise seeds
1 chicken (1.8 kg/4 lb), cut into 8 pieces (or 8 bone-in chicken thighs), skin removed
3 Tbsp olive oil
1 red onion, minced
6 clove garlic, peeled and halved
1 tsp dried or fresh chilies (or to taste) or a whole fresh habanero
2 Tbsp ground colombo (Caribbean curry spice, see note)
3 Yukon Gold potatoes, peeled and quartered
1 sweet potato, peeled and cut into cubes
1 zucchini, cut into cubes
2 green onions, chopped
1 can (398 ml/14 oz) coconut milk
Juice of 1 lime
salt and pepper
1. Browning spices: In a mortar, coarsely crush the spices (first 4 ingredients). Set aside.
2. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and browning spices and brown the chicken on all sides. Season with salt and pepper. Transfer the chicken to a plate and set aside.
3. In the same Dutch oven, brown the onion, garlic and chilies with the ground colombo, adding more oil if necessary. Return the chicken to the Dutch oven. Add the vegetables, coconut milk and lime juice. Season with salt and pepper. Cover, reduce the heat and simmer slowly for 45 minutes, stirring from time to time. Uncover, remove the fresh pepper if the sauce is spicy enough. Continue cooking for about 15 minutes or until the meat pulls easily from the bone. Adjust the seasoning.
4. Serve with Squash Gratin (see recipe) or steamed rice.