Colombo powder is a French West Indies curry powder but it originated in Sri Lanka ( once called Serendip and latterly Ceylon before bearing its current name) – It is a mixture of Toasted Ground Rice, Cumin, Coriander, Black Mustard Seed, Malabar Black Pepper, Cloves, Fenugreek, and Turmeric.
Recipe for Colombo Chicken:-
25ml sunflower oil
1 tablespoon butter
1 Large chicken (skinned and quartered)
25 grams of colombo powder
500ml of chicken broth
4 medium onions
500 ml coconut milk (tinned is fine)
1 clove garlic, crushed
The juice of half a freshly squeezed lime
2 chopped bananas
1 handful of shelled unsalted pistachio nuts (optional given allergy issues)
Sauté the onions and when translucent and glossy, add chicken with the colombo powder and stir to brown the chicken. When the chicken is browned, add the chicken broth and simmer gently for 30 minutes.
Add the coconut milk, and lime juice and simmer for another 30 minutes or until chicken is tender and well cooked. Finish with the chopped banana and the optional pisatchio nuts stirred in at the last minute before serving on a bed of creole rice.