Colombo De Poulet Réunionnais
Introduction to Colombo De Poulet Réunionnais
Colombo de Poulet is a fragrant and flavorful curry dish that originates from the island of Réunion, a French territory in the Indian Ocean. This dish is a culinary representation of the diverse culture on the island, showcasing influences from African, Indian, European, and Chinese cuisines. The recipe for Colombo de Poulet was brought to Réunion and the Caribbean by indentured workers from India, and it has since evolved, incorporating local spices and ingredients that give it its unique taste.
The word "Colombo" itself refers to the skimmer or the spoon used in Indian contexts, highlighting the dish's Indian roots. Colombo powder, a curry blend unique to the Caribbean and Réunion, is central to this dish, imbuing it with its characteristic aroma and heat.
Ingredients
- Chicken - 1.5 kg, cut into pieces
- Colombo powder - 3 tablespoons
- Onions - 2 large, thinly sliced
- Garlic - 4 cloves, minced
- Ginger - 1 tablespoon, grated
- Fresh Thyme - 3 sprigs
- Turmeric - 1 teaspoon
- Potatoes - 500g, peeled and cubed
- Carrots - 2, sliced
- Eggplant - 1, cubed
- Lime - juice of 2 limes
- Olive Oil - 2 tablespoons
- Salt to taste
- Black Pepper to taste
- Water - 500 ml
Preparation
Step 1: Marinate the Chicken
Begin by marinating the chicken. In a large bowl, combine the chicken pieces with Colombo powder, the juice of two limes, salt, and pepper. Ensure the chicken is well coated with the spices. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
Step 2: Prepare the Vegetables
While the chicken is marinating, prepare the vegetables. Thinly slice the onions, mince the garlic, grate the ginger, and cube the potatoes and eggplant. Slice the carrots into rounds.
Cooking Process
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the onions and sauté until they become translucent. Add the garlic and ginger, and continue to cook for another minute until fragrant.
Step 2: Brown the Chicken
Increase the heat to high and add the marinated chicken pieces to the pot. Sear each piece on all sides until golden brown, ensuring the spices do not burn. This will help seal in the flavors of the chicken.
Step 3: Cook the Vegetables
Reduce the heat to medium and add the cubed potatoes, sliced carrots, and cubed eggplant to the pot. Stir thoroughly to combine, making sure the vegetables are coated with the spices.
Step 4: Simmer the Colombo
Add water to the pot, ensuring all ingredients are partially submerged. Add the thyme sprigs and an additional tablespoon of Colombo powder if desired. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 45 minutes to an hour, or until the chicken is cooked through and the flavors have melded together. Stir occasionally to prevent the ingredients from sticking to the pot.
Step 5: Season and Final Adjustments
Once the chicken and vegetables are cooked, taste the Colombo and adjust seasoning with salt and pepper as needed. If the mixture is too thick, add a little more water until the desired consistency is achieved.
How to Enjoy Colombo De Poulet
Colombo de Poulet is best enjoyed with a side of steamed rice, which helps to absorb the rich and spicy sauce. For a traditional touch, serve it with fried plantains or mango chutney. This dish is perfect for a family gathering or a special occasion, offering a taste of the vibrant and diverse culinary heritage of Réunion.
Don't forget to set a cooking timer to remind you of the cooking times during the preparation and cooking processes for the perfect culinary experience!