Colombo spice mix is a traditional spice blend of French West Indies influenced Caribbean curry powder from West Indian island- Martinique and Guadeloupe, was brought by the Sinhalese of Colombo, the capital of Sri Lanka. Poudre de Colombo is famous for a thick curry-like meat (mutton, beef or lamb), chicken & seafood or vegetables, adds unique Colombo-Caribbean flavor. It works well made with coconut milk or yoghurt. Sprinkle on fish (salmon or trout) before grilling.
Ingredients: TURMERIC, CORIANDER, CUMIN, MUSTARD, FENUGREEK, BLACK PEPPER, ALL SPICE, GINGER, CLOVE, CHILI POWDER, BAY LEAF, GREEN CARDAMOM.
Simple cooking recipe:
In a large pot coat 3 ½ lbs of skinless chicken pieces with 2tsp spice mixture, brown the chicken in 3tbsp olive oil. Season with salt to taste. Set the chicken on a plate. In the same pot, soften 1 sliced red onion, 6 cloves of garlic (halved), and mix in 2tbsp Colombo powder. Add oil, if needed. Put the browned chicken to the pot and add 14oz can coconut milk and one fresh juice of lime. May add vegetables of your choice, season with salt if needed. Cover and simmer for about 45-50 minutes, stirring occasionally, and cook until the meat is tender. Season with salt & pepper if needed, Serve with steamed rice.
