Chicken Colombo
from http://homecooking.about.com/

Chicken Colombo is a Creole curry dish that originated in Sri Lanka and is popular in the French West Indies. It was brought to Martinique and Guadeloupe by indentured laborers from India who worked the sugar plantations in the 19th and 20th century. Colombo is a mixture of various spices which can include coriander, cumin, yellow mustard seeds, fenugreek, fennel, pepper, turmeric and allspice. The dish is made with chicken, a spice blend called Colombo powder, and other ingredients like potatoes, onions, and herbs. Serve chicken colombo with rice to tone down the heat.

Chicken is browned with colombo seasoning and braised with onions, coconut milk, lime juice, and herbs. It is finished with bananas and pistachio nuts. This is a popular dish in the French West Indies that is served over Creole Rice.

Colombo is the French West Indian version of curry powder.

2 Tbsp. sunflower oil
1 Tbsp. butter
2 pounds chicken, cut into pieces
4 Tbsp. Colombo Powder
2 cups chicken broth
2 cups peeled and chopped onions
1 can (14 ounces) coconut milk
1 clove garlic, crushed
2 Tbsp. freshly squeezed lime juice
2 Tbsp. fresh thyme
2 Tbsp. chopped chives
3 Tbsp. chopped parsley
1 tsp. chopped Scotch Bonnet pepper
1 Tbsp. salt
1 Tbsp. pepper
1 cup peeled and chopped banana
1/2 cup shelled pistachios (optional)

In a large saucepan, heat the oil and butter. Stir in the chicken and colombo powder. Cook over medium heat for 15 minutes until brown.

Add the chicken broth, onions, 1/2 can of coconut milk, garlic, lime juice, thyme, chives, parsley, Scotch Bonnet pepper, salt, and pepper. Simmer over medium heat for 45 minutes. Turn off the heat.

Stir in the remaining coconut milk, the bananas, and pistachios.

Serve hot with Creole Rice.

Yield: 6 servings