Chicken Colombo

• Colombo Powder↗
• tablespoons white rice↗2
• tablespoons cumin seeds↗2
• tablespoons coriander seeds↗2
• teaspoons mustard seeds, pref. black1 1⁄2
• teaspoons black peppercorns↗1 1⁄2
• teaspoons fenugreek seeds1 1⁄2
• teaspoon whole cloves↗1⁄2
• tablespoons turmeric↗2
• Chicken↗
• tablespoons oil2
• tablespoon butter↗1
• lbs chicken↗2
• cups chicken broth↗2
• cups onions, chopped↗2
• ounces coconut milk↗14
• teaspoon garlic, minced↗1
• tablespoons lime juice↗2
• tablespoons thyme, fresh↗2
• tablespoons chives, chopped2
• tablespoons parsley, chopped↗3
• teaspoon scotch bonnet pepper, chopped↗1
• tablespoon salt↗1
• tablespoon pepper↗1
• cup banana, chopped↗1
• cup pistachios, shelled (optional)↗1⁄2

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Turn off heat and stir in remaining coconut milk, bananas and pistachinos.