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Chicken Colombo

by Stéphanie Ovide

Servings: 6

Ingredients:

• 2 tablespoons sunflower oil

• 1 tablespoon butter

• 2 pounds chicken

• 4 tablespoons colombo powder

• 2 cups chicken broth

• 2 cups peeled and chopped onions

• 1 can (14 ounces) coconut milk

• 1 clove garlic, crushed

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons fresh thyme

• 2 tablespoons chopped chives

• 3 tablespoons chopped parsley

• 1 teaspoon chopped Scotch Bonnet pepper

• 1 tablespoon salt

• 1 tablespoon pepper

• 1 cup peeled and chopped bananas

• ½ cup shelled pistachios (optional)

Method:
In a large saucepan, heat the oil and butter. Stir in the chicken and colombo powder. Cook over medium heat for 15 minutes until brown.

Add the chicken broth, onions, 1/2 can of coconut milk, garlic, lime juice, thyme, chives, parsley, Scotch Bonnet pepper, salt, and pepper. Simmer over medium heat for 45 minutes. Turn off the heat.

Stir in the remaining coconut milk, the bananas, and pistachios.

Serve hot with Creole Rice.

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