Guadeloupean Chicken Colombo (Curried Chicken) with Rice
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 2 tbsp medium curry powder
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 onion
- 2 garlic cloves
- 1 tbsp tamarind paste
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 646 kcal
- Protein
- 40.8 g
- Carbohydrate
- 64.8 g
- of which sugars
- 3.8 g
- Fat
- 24.2 g
- of which saturates
- 6.7 g
- Fibre
- 3 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the chicken pieces with the medium curry powder and ground turmeric, and marinate for 15 minutes.
- 2
Fry the sliced onion, crushed garlic and mustard seeds in a little oil for 5 minutes until fragrant.
- 3
Add the chicken and brown for 5 minutes, then stir in the tamarind paste and 300ml water.
- 4
Cover and simmer for 30-35 minutes until the chicken has no pink remaining and is tender.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the colombo.
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