Colombo de Poulet

Name: Colombo de Poulet (Chicken Curry)
Yield: Serves 6 to 8
Cuisine: Americas
Ingredients: ⅜ pint chicken stock; 1 lb. dasheen (taro), peeled and sliced, or use white tropical yam; ⅜ pint dry white wine, or coconut milk, if liked; 1 teaspoon lime juice; 1 or more fresh, hot peppers, seeded and chopped; Salt; 2 tablespoons dry Madeira, or rhum vieux; 3½ lb. chicken, cut into serving pieces; 4 tablespoons peanut or coconut oil; 2 medium onions, finely chopped; 2 cloves garlic, crushed; ½ lb. green papaya, peeled and sliced (optional); ½ lb. West Indian pumpkin, peeled and sliced; 1 christophene (chayote), peeled and sliced; ½ lb. aubergine, peeled and sliced; 1 or 2 tablespoons curry powder, or 1 recipe Poudre de Colombo; 1 tablespoon tamarind pulp; 1 green mango, peeled and coarsely chopped

Chicken Curry

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

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

Americas
Guadeloupe
Main course
Caribbean
Spicy

Method

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