Chicken Colombo — The Caribbean Curry

Préparation

1. 1

   Marinate the chicken with the juice of one lime, 1 tbsp of colombo powder, salt, crushed garlic and thyme for at least 30 minutes.

2. 2

   Heat the oil in a large pot. Brown the chicken pieces on all sides, 5 minutes. Set aside.

3. 3

   In the same pot, fry the sliced onions until translucent. Add the remaining 2 tbsp of colombo powder, stir for 2 minutes over medium heat to toast the spices.

4. 4

   Return the chicken to the pot. Pour in the coconut milk and 200ml of water. Add the thyme and the chilli (whole, to flavour without burning). Bring to the boil.

5. 5

   Reduce the heat and add the cubed potatoes. Cover and simmer for 20 minutes.

6. 6

   Add the cubed courgettes and aubergine. Continue cooking uncovered for 15 minutes so the sauce reduces slightly.

7. 7

   Finish with the juice of the second lime. Taste and adjust. Serve with creole rice or Guadeloupe peas.