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Chicken colombo, with cilantro basmati rice

Mains, Poultry

A braised chicken with French island flavors.


Recipe for 4 persons

For the colombo

600 Gr
Boneless chicken thigh
45 Ml
Colombo spices mix
1 Unit(s)
Red pepper
1 Unit(s)
White onion
2 Unit(s)
500 Ml
Coconut milk

For the basmati rice

200 Gr
Basmati rice
8 Sprig(s)
Fresh cilantro
  • Salt and pepper
  • Olive oil
  • Vegetable oil
Chicken colombo, with cilantro basmati rice

Preparation time: 15.00 min

  • For the preparations

    Cut the chicken legs in 6 pieces, dice the onions, the peppers, chop the garlic and the cilantro.

  • For the colombo

    In a hot pan with vegetable oil, roast the chicken pieces and add the onions, the pepper and the garlic, and cook it 5 minutes more. Put the coconut milk and the spices, then cook it 10 minutes more.

  • For the rice

    In a big pan with salted boiling water, cook the rice for 20 minutes, strain it and add the cilantro, olive oil, salt and pepper.

  • For the platting

    Build the rice in a ring bowl on the side off the plate and the chicken in in a small cassolette on the other side. Make your own decoration.

You better use chicken legs instead of breast, it will stay more tender after the cooking.

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