Best Chicken Colombo Recipes

CHICKEN COLOMBO WITH PURPLE JASMINE RICE

Chicken Colombo with Purple Jasmine Rice image

This recipe for chicken colombo with purple jasmine rice is courtesy of Alter Eco.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 11

Ingredients

1 1/4 cups purple rice, preferably Alter Eco, rinsed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 ounces) peeled chopped tomatoes
2 boneless, skinless chicken breast halves (about 1 pound), cut into strips
2 tablespoons curry
Coarse salt and freshly ground pepper
1/2 cup coconut milk
2 pinches ground cinnamon
Cilantro leaves, coarsely chopped, for garnish

Steps:

Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.
Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

CHICKEN COLOMBO

Chicken Colombo image

Make and share this Chicken Colombo recipe from Food.com.

Provided by Ambervim

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

2 tablespoons white 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)

Steps:

Colombo Powder:.
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.
Chicken:.
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.
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.
Turn off heat and stir in remaining coconut milk, bananas and pistachios.

Nutrition Facts : Calories 550.6, Fat 31.8, SaturatedFat 14.5, Cholesterol 88.9, Sodium 1177.1, Carbohydrate 42.7, Fiber 3.1, Sugar 31.1, Protein 24.9

COLOMBO CHICKEN (W/ PURPLE JASMINE)

COLOMBO CHICKEN (W/ PURPLE JASMINE) image

Categories Chicken

Number Of Ingredients 12

Ingredients

Serves 4
1 1/4 cups purple rice, preferably Alter Eco, rinsed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 can (14 ounces) peeled chopped tomatoes
2 boneless, skinless chicken breast halves (about 1 pound), cut into strips
2 tablespoons curry
Coarse salt and freshly ground pepper
1/2 cup coconut milk
2 pinches ground cinnamon
Cilantro leaves, coarsely chopped, for garnish

Steps:

Directions Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm. Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon. Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.