Chicken Colombo recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 387 calories / serving
  • Freezable
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Heat the sunflower oil in a casserole dish over a moderate heat until hot. Season the pieces of chicken, then sear well until golden brown in colour all over. Remove the chicken from the dish once seared and add the pieces of aubergine and reduce the heat a little. Sprinkle over the ground spices and add a little salt.

Stir well, then add the coconut milk and the bay leaf. Bring to the boil, whisking as you do, then add the chicken back to the dish. Reduce to a simmer and cook gently for 30-35 minutes until the chicken is cooked through with no pink showing and the sauce has reduced by at least half. Adjust the seasoning with salt if necessary.

Stir through the pink peppercorns before serving. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml sunflower oil
  • 1 small chicken, jointed
  • 1 bay leaf
  • 1 large aubergine, cut into even sized chunks
  • 300ml light coconut milk
  • 1tsp pink peppercorns, crushed
  • 1tsp paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½tsp Madras curry powder
  • ½tsp ground nutmeg
  • salt
  • Energy 1620kj 387kcal 19%
  • Fat 20g 28%
  • Saturates 7g 36%
  • Sugars 2g 3%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 3.7g Protein 47.3g Fibre 2.5g


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