Chicken Colombo (West Indies)

Chicken Colombo is a well-known dish in the French West Indies, particularly in Guadeloupe and Martinique, where it is prepared for family meals. This Caribbean curry is a unique fusion of Indian spices and local Caribbean ingredients. Chicken Colombo combines the flavors of slow-cooked chicken, root vegetables, and a blend of fragrant spices for a meal bursting with exotic flavors. This colorful and aromatic dish will delight your taste buds while being naturally gluten-free, making it perfect for a convivial meal.

Preparation time: 15 minutes

Cooking time: 1 hour

Rest time: 30 minutes

Total time 1 hour 45 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 5

Special diet: suitable for gluten-free diet

Ingredients

1 whole chicken (cut into pieces)
3 tablespoons of Colombo powder (gluten-free)
3 cloves of garlic, chopped
2 finely chopped onions
2 carrots, sliced into rounds
2 sweet potatoes, cut into cubes
1 eggplant, diced
1 courgette, cut into slices
400 ml of water or chicken stock (gluten-free)
1 tablespoon of 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, combine the chicken pieces with the lime juice, salt, pepper, and half of the Colombo powder. Let it marinate for at least 30 minutes (or longer for more flavor).
2
Brown the chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides for 5 to 7 minutes. Remove and set aside.
3
Sauté the vegetables: In the same pot, add the onions, garlic, carrots, eggplant, zucchini, and sweet potatoes. Sauté them for 5 minutes until they begin to soften.
4
Add the Colombo: Return the chicken to the pot with the vegetables. Sprinkle with the remaining Colombo powder and mix well to coat the ingredients.
5
Cooking instructions: Add the bouquet garni, the chili pepper (if you prefer a spicier dish), and pour in the water or gluten-free stock. 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
Serving: Serve your Chicken Colombo piping 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, Caribbean gluten-free recipe