Poulet Colombo

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
  • Marinade:
    • 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.

By Published On: February 28th, 2021Categories: We cookTags: , , , ,