Chicken Colombo is a well-known dish from the Antilles, particularly in Guadeloupe and Martinique, where it is prepared during family meals. This West Indian curry is a unique fusion of the flavors of Indian spices and local Caribbean produce. Chicken Colombo combines the taste of simmered chicken, root vegetables and a blend of fragrant spices, for a meal rich in exotic flavors. This colorful and fragrant dish will delight your taste buds while being naturally gluten-free, perfect for a convivial meal.

Chicken Colombo (West Indies)

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Preparation time 15 mins Cooking time 1 hrs Rest time 30 mins Total time 1 hr 45 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape

Ingredients

Servings

• 1 whole chicken (cut into pieces)

• 3 tablespoons of colombo powder (gluten-free)

• 3 cloves of garlic, chopped

• 2 onions, finely chopped

• 2 carrots, cut into slices

• 2 sweet potatoes, cut into cubes

• 1 eggplant, diced

• 1 zucchini, cut into slices

• 400 ml water or chicken broth (gluten-free)

• 1 tbsp vinegar

• 2 tablespoons of vegetable oil

• 1 chili pepper (optional)

• 1 bouquet garni (thyme, bay leaf)

• Salt and pepper to taste

• 1 lime juice (for the marinade)

Preparation

1. Marinate the chicken: In a large bowl, toss the chicken pieces with the lime juice, salt, pepper and half the colombo powder. Let marinate for at least 30 minutes (or longer for more flavor).
2. Brown the chicken: In a large casserole dish, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides for 5 to 7 minutes. Remove and reserve.
3. Brown the vegetables: In the same casserole dish, add the onions, garlic, carrots, eggplant, zucchini and sweet potatoes. Fry them for 5 minutes until they start to soften.
4. Add the colombo: Return the chicken to the casserole dish with the vegetables. Sprinkle the remaining colombo powder and mix well to coat the ingredients.
5. Cooking: Add the bouquet garni, the pepper (if you want a more spicy dish) and pour in the water or gluten-free broth. Cover and simmer over low heat for 45 minutes to 1 hour, until the chicken is tender and the vegetables are cooked through.
6. Finishing: Before serving, remove the bouquet garni and adjust the seasoning with salt and pepper. You can also add a splash of vinegar to balance the flavors.
7. Serve: Serve your Chicken Colombo hot, accompanied by basmati rice or Creole rice, for a complete and tasty meal.

Note

For a creamier touch : Add a little coconut milk at the end of cooking for a softer and smoother version.

Keywords: Chicken colombo recipe, gluten-free West Indian recipe

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