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.
Colombo Powder is a blend of various spices. It contains cumin, coriander, brown mustard, cloves, fenugreek, turmeric and roasted rice as a thickener. Even if it looks like typical yellow curry powder and even smells slightly like it, it is not the same and is milder. Colombo powder is not spiced with chillies like most curry powders but with brown mustard and black pepper. You can either make it yourself or buy ready made ones.
Chicken Colombo is very popular in French Caribbean cuisine, here is the recipe:
Preparation Time: 15-20 minutes
Cooking Time: 60 minutes
- 1kg Chicken
- 4 tbs Colombo Powder
- 2 tbs Chives
- 2 cups Onions
- 2 cups Chicken Broth
- 1 tsp Scotch Bonnet Pepper
- 1 clove Garlic
- 3 tbs Parsley
- 1 can Coconut Milk
- 2 tbs Lime Juice
- 2 tbsp Fresh Thyme
- 1 tbsp Butter
- 1 cup Banana
- 1/2 cup Pistachios
- 1 tbs Pepper
- 1 tbs Salt
- 2 tbs Sunflower oil
- 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