Chicken Colombo

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 tablespoons rice
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 1/2 teaspoons mustard seeds, pref. black
• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons fenugreek seeds
• 1/2 teaspoon whole cloves
• 2 tablespoons turmeric
• 2 tablespoons oil
• 1 tablespoon butter
• 2 lbs chicken
• 2 cups chicken broth
• 2 cups onions, chopped
• 14 ounces coconut milk
• 1 teaspoon garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons thyme, fresh
• 2 tablespoons chives, chopped
• 3 tablespoons parsley, chopped
• 1 teaspoon scotch bonnet pepper, chopped
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 cup banana, chopped
• 1/2 cup pistachios, shelled (optional)

Recipe

• 1 colombo powder:.
• 2 roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. transfer to a plate to cool. add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. transfer the spices to the plate. grind the rice and roasted spices in a spice mill or blender into a fine powder. work in turmeric. store the powder in an airtight container away from heat and light. it will keep for several months.
• 3 chicken:.
• 4 heat oil and butter in a large saucepan. stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). cook over medium heat for 15 minutes, until brown.
• 5 add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. simmer over medium heat for 45 minutes.
• 6 turn off heat and stir in remaining coconut milk, bananas and pistachios.