Chicken Colombo


For 2 (for 4)

Lime: 1 (2)

Crushed Garlic: 1 sachet (2 sachets)

Diced Chicken Thigh: 1 pack (2 packs)

Parsley: 1 bunch (2 bunches)

Chayote: 1 (2)

Onion: 1 (2)

Thyme: 1 bunch (2 bunches)

Basmati Rice: 1 bag (2 bags)

Aromatic Spice Blend: 1 pod (2 pods)

Fenugreek Seeds: 1 pod (2 pods)

Fennel Seeds: 1 pod (2 pods)

Allspice: 1 pod (2 pods)

Coconut Milk: 1 small tin (1 large tin)

Nutritional Information:

Per serving: Energy (kcal) 735 Fat 127g of which saturates 18g Carbohydrates 82g of which sugars 8g Protein 44g Salt 0.38g

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Recipe Description:

They came in small numbers to work the sugar plantations, but the Indian immigrants who arrived on the Caribbean islands of Martinique and Guadeloupe made an outsized impact on the islands’ cuisine thanks to Chicken Colombo, a mild dish made using Tamil-style curry spices and named after Sri Lanka’s capital city. A mixture of French and Afro-Caribbean flavours completes this stew’s beautiful balance, with gently stewed, lime-marinated chicken mingling with parsley, thyme, allspice and coconut. We’ve included chayote in ours, a native American vegetable whose fruity, mild flavour soaks up the dish’s eclectic aromas

  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 45 mins