This French-Guianese chicken stew needs lots of ingredients but it worth the hassle! This creamy, spicy, aromatic dish is great for big family events. It needs a special spice mixture called Colombo spice mix, but you can make your own and if you prepare a big batch in advance, you’ll always have some when it’s needed.
- 700g chicken cubes/chicken thighs and breast
- 1 shallot onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp. ground coriander seeds
- 1 tbsp. white wine vinegar
- 1 cup water
- 3 tbsp. Colombo spice mix:
- 4 tsp. curry
- 1 tsp. ground mustard seeds
- 1 tsp. oregano
- half tsp. ground anise seeds
- half tsp. allspice
- 3 tbsp. oil
- 2 cloves garlic, minced
- 2 yellow onions, chopped
- 1 chilli (use less or more depending how spicy you like)
- 1 small eggplant, chopped
- 1 small zucchini, chopped
- 2 potatoes or sweet potato, chopped
- juice of half lemon
- 1 tsp basil and rosemary and thyme
- 1 cup coconut milk
- salt and pepper to taste
First prepare the marinade: mix the shallot onion, garlic, coriander, vinegar, water and 1 tbsp. Colombo spice mix with the chicken. Let it marinade overnight, or at least for 2 hours.
Once the meat is tender and fragrant from the spices, you can start with the base. Fry 2 cloves garlic, yellow onions and chilli on oil. Add the chicken pieces without the marinade(!) and fry them together for a minute. Season it with basil, rosemary, thyme, salt and pepper, add the lemon juice and the vegetables. Cook it for 5 minutes then add the marinade. Cook it on low heat, covered, for 20 minutes, then add 2 tbsp. Colombo spice mix. Cook for another 15-25 minutes and finally add the coconut milk. Feel free to season it with some extra salt and pepper.
Rice or coconut rice is a great side dish for this stew.