Colombo de poulet aux légumes

Name: Colombo de poulet aux légumes
Total time: 45 min
Yield: Serves 4
Cuisine: Martinique
Ingredients: 1.5 kg (3⅓ lb) chicken legs; 3 tbsp colombo powder; 4 garlic cloves; 3 cm (1¼ in) ginger; 2 limes; 3 onions; 2 zucchini; 2 eggplants; 4 potatoes; 1 pinch salt

Chicken colombo with vegetables

⏱ 45 minServes 4Easy890 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1.5 kg (3.3 lb)chicken legs
3 tbspColombo curry
4 clovesgarlic
3cm ginger
2lime
3Onion
2Zucchini
2Eggplant
4Potato
1 pinchSalt

1.5 kg (3.3 lb) chicken legs
3 tbsp Colombo curry
4 cloves garlic
3 cm ginger
2 lime
3 Onion
2 Zucchini
2 Eggplant
4 Potato
1 pinch Salt

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Peel and grate the ginger. Crush the garlic and juice the limes. Mix with 1 tablespoon of the colombo powder, then coat the chicken legs generously. Marinate in the fridge for 30 minutes.
Slice the onions, and cut the zucchini, eggplants and potatoes into even pieces.
Sauté the onions with the chicken in a large Dutch oven for a few minutes, until the meat is browned. Add the rest of the colombo powder to coat the chicken. Add the potatoes, eggplants and zucchini. Cover and simmer over low heat for 35 to 40 minutes, until the chicken and vegetables are cooked through. At the end, add a squeeze of lime for a fresh, tangy touch.