Colombo Curry
Dive into the vibrant flavors of the Caribbean with this Colombo Curry, a comforting and aromatic dish that features tender chicken thighs simmered in a rich, spiced coconut milk broth. Highlighted by the unique Colombo spice blend—a Caribbean-style curry powder bursting with warm, earthy flavors—this recipe is a true celebration of island cuisine. Balanced with hearty vegetables like carrots, potatoes, and zucchini, and finished with a bright splash of lime juice, this one-pot wonder is as nutritious as it is flavorful. Perfect for a cozy family dinner, this curry pairs beautifully with steamed rice or flatbread and is topped with fresh scallions for an irresistible touch. Ready in just over an hour, Colombo Curry transforms simple ingredients into an unforgettable meal that's perfect for spicing up your weeknight dinner rotation!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 3 tablespoons Colombo spice blend (Caribbean curry powder)
- 4 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 medium Onion (diced)
- 2 medium Carrots (sliced into rounds)
- 2 medium Potatoes (peeled and cubed)
- 1 medium Zucchini (sliced into half-moons)
- 2 medium Tomatoes (diced)
- 1 cup Coconut milk
- 1.5 cups Chicken stock
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Scallions (chopped for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and season them with salt and pepper. Set aside.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the pot, stirring for 1-2 minutes until fragrant.
Sprinkle in the Colombo spice blend and toast it with the aromatics for 1 minute to release the spices' flavors.
Add the chicken pieces to the pot and stir to coat them in the spice mixture. Cook for 5-7 minutes, allowing the chicken to brown slightly.
Add the carrots, potatoes, zucchini, and tomatoes to the pot. Stir everything together to combine.
Pour in the coconut milk and chicken stock, stirring to ensure the liquid covers the ingredients.
Bring the curry to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally.
After 30 minutes, check that the vegetables are tender and the chicken is fully cooked.
Stir in the lime juice and adjust the seasoning with more salt and pepper, if needed.
Serve the Colombo Curry hot over steamed rice or with fresh flatbread. Garnish with chopped scallions for an extra burst of freshness.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
