Chicken Colombo

Ingredients

• •1.5 kg bone-in chicken pieces (thighs and drumsticks)
• •3 tablespoons colombo powder (Antillean curry blend)
• •4 cloves garlic, minced
• •1 lime, juiced
• •3 tablespoons neutral oil
• •1 large onion, sliced
• •2 medium zucchini, cut into chunks
• •2 medium potatoes, peeled and cubed
• •400 ml water
• •4 sprigs fresh thyme
• •1 small bunch flat-leaf parsley, chopped
• •1 teaspoon salt, plus more to taste

Directions

1. 1Rub the chicken pieces with lime juice, garlic, half the colombo powder, and salt, then cover and marinate in the refrigerator for 1 hour.
2. 2Heat the oil in a large heavy pot over medium-high heat, add the chicken pieces, and brown them on all sides for about 8 minutes, then transfer to a plate.
3. 3In the same pot, sauté the sliced onion over medium heat until softened, about 4 minutes, scraping up any browned bits.
4. 4Stir in the remaining colombo powder and cook for 1 minute until fragrant.
5. 5Return the chicken to the pot, pour in the water, add the thyme sprigs, and bring to a boil.
6. 6Reduce the heat to a gentle simmer, cover, and cook for 25 minutes.
7. 7Add the potatoes and zucchini, stir, replace the lid, and continue cooking for 20 minutes until the vegetables are tender and the sauce has thickened.
8. 8Taste and adjust salt, discard the thyme sprigs, scatter the parsley over the top, and serve with white rice.

💡 If you cannot find colombo powder, blend equal parts cumin, coriander, turmeric, fenugreek, and mustard seed to approximate the flavour.

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