Colombo de Poulet
Martinique's Sunday curry: chicken simmered with a freshly roasted colombo blend, roots and a squeeze of lime at the end.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Serves
- 5
- Difficulty
- Easy
- Course
- Main course
Ingredients
- Chicken thighs1 kg
- Colombo powder3 tbsp
- Christophine, diced1
- Potatoes, diced400 g
- Garlic cloves4
- Lime1
Preparation
- 1
Season the chicken with garlic, colombo powder and salt and leave for 30 minutes.
- 2
Brown the chicken in oil, then add the roots and enough water to half cover.
- 3
Drop in the whole scotch bonnet, cover and simmer 35 minutes without bursting the pepper.
- 4
Remove the pepper, adjust the seasoning and finish with lime juice off the heat.
Tips
- — Roast and grind your own colombo blend the morning you cook — the difference is immediate.
Nutrition
Nutrition per serving · Calculated
- calories
- 438 kcal
- protein
- 34 g
- carbs
- 28 g
- fat
- 20 g
- fiber
- 4.1 g
- sugars
- 4 g
- sodium
- 610 mg
Colombo Masala
Caribbean PantryThe French Antilles' answer to curry, born of Indian indenture.
- Origin
- Brought by Tamil indentured workers to Martinique and Guadeloupe
- Flavour
- Toasted coriander and turmeric with mustard seed sharpness
- Calories / 100g
- 325 kcal
- Seasonality
- Year-round
The story behind this ingredient
After abolition, Tamil workers arrived in Martinique and Guadeloupe carrying roasted spice blends. Colombo is their legacy, now inseparable from Antillean home cooking.
This ingredient means something to them
Yann Désirée
Martinique · Colombo and Creole gastronomy
“Colombo is the smell of my mother's Sunday kitchen.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
Colombo: roasting your own blend
Toast, grind and balance a Martinican colombo blend, then cook a chicken colombo with seasonal roots.
- Sun, 20 Sept 2026, 15:00 · 150 min
- Fort-de-France, Martinique · In person · €75
