Head to the West Indies with the Colombo Chicken! This traditional dish, usually mildly spicy, is here softened with coconut milk. But one thing is for sure, you will love it!
The Colombo spice mix varies according to the region and the people who prepare it. But basically this mixture comes from Colombo, the capital of Sri Lanka and consists of coriander, chili pepper, garlic and turmeric. Something to make your taste buds blush with delight! You can find Colombo seasoning anywhere in the trade to make delicious dishes like this Coconut Milk Colombo Chicken! Serve with rice for a quick trip to the West Indies. You can also make pork colombo to change your habits. Here we added some coconut milk to tone down the overly spicy side of the recipe.
Colombo Coconut Milk Chicken Recipe
- 1 chicken
- 4 cloves of garlic
- 1/2 pepper
- 1 shallot
- 3 tbsp. colombo soup powder
- 1 C. ground coriander
- 250 ml of water
- 3 tbsp. butter
- 2 onions
- 3 carrots
- 3 potatoes
- 2 sprigs of thyme
- 1 lime
- 200 ml of coconut milk
- salt pepper
Cut the chicken into eight pieces. Season the pieces with salt and pepper and arrange them on a large plate. Add the peeled and crushed garlic cloves, finely chopped chilies and minced shallot. Sprinkle with a tablespoon of colombo spices and ground coriander. Sprinkle with water and leave to marinate for at least two hours.
In a large pot, heat the oil, then fry the chopped onion. Once they are nicely colored, add the chicken pieces (keep the marinade) and fry them for 5 minutes on all sides.
Add the peeled and chopped carrots, as well as the peeled and diced potatoes and the thyme sprigs. Pour the marinade, cover the casserole and simmer for 15 minutes.
Dissolve the remaining Colombo spices in a little water and lime juice. Pour into the casserole and simmer again for 15 minutes, covered.
Finally, add the coconut milk, stir and cook for another 5 minutes. Taste and adjust seasonings before serving.