This Colombo Chicken recipe is common way to cook Sri Lankan chicken in the Colombo style. Once you have made it, you might change up some of the ingredients, making it your own just as families do in Sri Lanka and India.
Colombo cooking is a style of cooking, originating in the area of Colombo, Sri Lanka. The story goes, that when Sri Lankan workers traveled to the West Indies for plantation work, they brought wit them the traditional spices used in Sri Lanka and India, which we would recognize as curry spices, such as turmeric, fenugreek, cumin and others. In the West Indies they found cloves, allspice and other exotic spices. They incorporated them into their spice blends and a new variety of curry was born, known as West Indies Curry, or what we also call Colombo Powder. Many of these spices are now common in Indian curry blends, but in lesser proportions than found in Colombo Powder. We blend our Colombo Powder using the spices found in traditional Colombo blends, giving you as authentic of a flavor as you can find.
Preparation: 40 Min
Cooking: 1 1/4 hours
1 Chicken, about 4 Lb, Skin Removed and Cut into 8 Pieces or 8 Skinless, Bone-in Chicken Thighs
3 Tbsp Olive Oil
1 Red Onion, Thinly Sliced
6 Cloves Garlic, Peeled and Halved
1 Tsp Crushed Red Pepper Flakes
1 Tsp Chopped Chile Pepper (Jalapeno or Your Choice)
2 Tbsp Ground Colombo Powder
3 Yukon Gold Potatoes, Peeled and Cut into Quarters
1 Sweet Potato, Peeled and Cubed
1 Zucchini, Cubed
2 Green Onions, Chopped
1 14 Oz Can Coconut Milk
Juice of 1 Lime
Salt and Ground Black Pepper to Taste
Coat the chicken with Colombo Powder. In a Dutch oven or large pot, brown the chicken in the oil. Season with salt and pepper. Remove and set aside on a plate.
In the same pot, saute the onion and garlic with the Chile pepper and Colombo Powder. Add oil, if needed. Return the chicken to the pot and add the vegetables, coconut milk and lime juice. Season with salt and pepper.
Cover and simmer about 45 minutes, stirring occasionally. Remove lid and cook for about 15 minutes longer or until the meat pulls away from the bone. Add a bit more salt, pepper and Colombo Powder if desired.
Serve with steamed rice.