{"id":7437,"date":"2013-11-29T01:27:00","date_gmt":"2013-11-28T23:27:00","guid":{"rendered":"https:\/\/magazine.prestigevillarental.com\/creole-recipe-authentic-west-indian-chicken-colombo\/"},"modified":"2025-09-19T15:58:25","modified_gmt":"2025-09-19T13:58:25","slug":"creole-recipe-authentic-west-indian-chicken-colombo","status":"publish","type":"post","link":"https:\/\/magazine.prestigevillarental.com\/en\/creole-recipe-authentic-west-indian-chicken-colombo\/","title":{"rendered":"Creole Recipe: Authentic West Indian Chicken Colombo"},"content":{"rendered":"\n

Chicken Colombo<\/strong> is an essential dish in the French West Indies<\/strong>, particularly in Guadeloupe<\/strong> and Martinique<\/strong>. It is a true culinary symbol of the French Caribbean, a warm and fragrant dish, the heritage of a rich cultural mix of Indian, Creole and African traditions. <\/p>\n\n

Originating from Indian influences (the name comes from \u201ckorma\u201d, a mild curry), Colombo<\/strong> has become a mainstay of West Indian cuisine over the years. It can be prepared with chicken<\/strong>, pork<\/strong>,lamb<\/strong> or even fish<\/strong>, and is distinguished by its unique blend of spices: the famous massal\u00e9 or colombo powder<\/strong>, the West Indian cousin of Indian curry. <\/p>\n\n

Here\u2019s my mom\u2019s recipe, full of flavour and above all\u2026 love! \u2764\ufe0f <\/p>\n\n

\"\"<\/figure>\n\n

<\/p>\n\n

\ud83c\udf57 Ingredients for 4 people<\/strong><\/h2>\n\n

\u2013 1 free-range chicken (or pork or lamb, as you prefer)<\/p>\n\n

\u2013 1 large eggplant<\/p>\n\n

\u2013 500g potatoes<\/p>\n\n

\u2013 1 sachet or 3 tablespoons colombo powder (West Indian massal\u00e9) <\/p>\n\n

\u2013 1 onion<\/p>\n\n

\u2013 2 shallots<\/p>\n\n

\u2013 3 garlic cloves<\/p>\n\n

\u2013 1 bunch fresh parsley<\/p>\n\n

\u2013 Fresh thyme (or thyme powder)<\/p>\n\n

\u2013 1 lime<\/p>\n\n

\u2013 Provence herbs<\/p>\n\n

\u2013 Salt and pepper<\/p>\n\n

\u2013 2 tablespoons olive oil <\/p>\n\n

<\/p>\n\n

\ud83d\udc69\u200d\ud83c\udf73 Preparation of Chicken Colombo<\/strong><\/h2>\n\n

1. Prepare the marinade the day before<\/strong>:<\/h3>\n\n

\u2013 In a large bowl, mix the chopped chicken with the colombo powder diluted in a glass of water.<\/p>\n\n

\u2013 Add the minced garlic, onion, shallots, thyme, herbes de Provence, salt and pepper.<\/p>\n\n

\u2013 Mix well, cover and leave to marinate overnight in a cool place, turning the pieces from time to time to allow them to soak in.<\/p>\n\n

2. Cooking<\/strong>:<\/h3>\n\n

\u2013 In a large casserole dish, heat the olive oil for 2 to 3 minutes.<\/p>\n\n

\u2013 Add the chicken pieces (without browning them) and leave to sweat over a low heat<\/strong> for 10 minutes, turning regularly.<\/p>\n\n

\u2013 Add the diced eggplants and whole potatoes.<\/p>\n\n

\u2013 Add a little water to prevent sticking, but not too much: the eggplants will release their water naturally. Simmer over low heat for about 40 minutes<\/strong>. The eggplants will bind the sauce. <\/p>\n\n

3. Finalization<\/strong>:<\/h3>\n\n

\u2013 At the end of cooking, add the juice of a lime, a grated garlic clove and a tablespoon of olive oil.<\/p>\n\n

\u2013 Sprinkle with fresh parsley before serving.<\/p>\n\n