Colombo de Poulet

About This Recipe

Colombo de Poulet is the soul of Martinican cuisine — chicken braised with a unique spice blend called colombo (similar to curry but distinct), coconut, vegetables, and the herb thyme. The spice blend was brought by indentured Indian workers in the 19th century and adapted with local ingredients over generations. The result is a uniquely Creole curry with French, African, and South Asian influences.

Ingredients

Serves 4

• 1.2 kgchicken pieces, bone-in
• 2 tbspcolombo powder (or Madras curry powder)
• 1 mediumzucchini and 1 potato, cubed
• 200 mlcoconut milk
• 3 clovesgarlic, minced
• 1 wholeScotch bonnet or bird's eye chilli (keep whole)

Instructions

1. 1

   Marinate chicken

   Rub chicken with colombo powder, salt, garlic, and lime juice. Marinate 30 minutes minimum.

2. 2

   Brown and spice

   Sear chicken in hot oil until golden. Add remaining colombo powder and stir for 1 minute.

3. 3

   Add vegetables and liquid

   Add potato, zucchini, whole chilli, coconut milk, and enough water to cover. Bring to a simmer.

4. 4

   Braise

   Cover and cook on medium-low heat for 40 minutes until chicken is tender and sauce thickened.

5. 5

   Serve

   Remove whole chilli, adjust seasoning, and serve with white rice or roti.

Variations

• •

  Use pork, goat, or shrimp instead of chicken.

• •

  Add cubed pumpkin for sweetness.

Storage

Refrigerate 3–4 days; flavour deepens overnight.

Frequently Asked Questions