Chicken Colombo
Ingredients
- Colombo Powder ⓘ
- 2 tablespoons white rice
- 2 tablespoons cumin seeds ⓘ
- 2 tablespoons coriander seeds ⓘ
- 1 1/2 teaspoons mustard seeds, pref. black
- 1 1/2 teaspoons black peppercorns
- 1 1/2 teaspoons fenugreek seeds ⓘ
- 1/2 teaspoon whole cloves
- 2 tablespoons turmeric ⓘ
- Chicken
- 2 tablespoons oil ⓘ
- 1 tablespoon butter ⓘ
- 2 lbs chicken ⓘ
- 2 cups chicken broth ⓘ
- 2 cups onions, chopped ⓘ
- 14 ounces coconut milk ⓘ
- 1 teaspoon garlic, minced
- 2 tablespoons lime juice ⓘ
- 2 tablespoons thyme, fresh ⓘ
- 2 tablespoons chives, chopped
- 3 tablespoons parsley, chopped ⓘ
- 1 teaspoon scotch bonnet pepper, chopped ⓘ
- 1 tablespoon salt ⓘ
- 1 tablespoon pepper ⓘ
Instructions
- Colombo Powder:
- Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
- Chicken:
- Heat oil and butter in a large saucepan. Stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). Cook over medium heat for 15 minutes, until brown.
- Add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. Simmer over medium heat for 45 minutes.
- Turn off heat and stir in remaining coconut milk, bananas and pistachios.
Nutrition & Diet Analysis (per serving)
1129
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).