Colombo de Poulet

Chicken Curry

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • lb. chicken, cut into serving pieces
  • 4 tablespoons peanut or coconut oil


Heat the oil in a heavy frying pan and sauté the chicken pieces lightly on both sides. Transfer to a heavy casserole, earthenware * if possible. In the oil remaining in the pan, sauté the onions until golden. Add the garlic and curry powder or Poudre de Colombo and cook, stirring from time to time, for 3 or 4 minutes. Transfer to the casserole. Add al