So, I’d heard that it was chilly outside last night, but for some reason when I was walking out of the door this morning at 7:45, I wasn’t prepared. It was jacket weather! I almost turned the heat on in the car. (for real, my finger was on the switch) But alas, I did not. And it warmed up a bit by the time I left the gym. (Though the high’s in the 60s whhaaaaat?)
I’ve had the pleasure of a relaxed, slow day. I suppose the one good thing about my job is that I have a quota for hours that I must reach, and after that I’m golden. (Only need 2 more hours) So my craziness of the beginning of the week led to a nice relaxed weekend. I guess it all evens out in the end.
I don’t know if I’ve mention this before, but my Mother wasn’t born in America. In fact, my Mother spent the first 13 years of her life in Guadeloupe, a French island in the Caribbean. Plus, my Mother’s Father was from Syria. So growing up I got to eat a lot of delicious food. And one such delicious food was Colombo.
If you’re like me when I was younger, you may be thinking that Colombo is just a made-up name after the television show for some sort of dish that my mom threw together. But a quick google search of “Chicken Colombo” reveals that it’s actually the “Curried Chicken” of the French West Indies. So if you like curry, and you like chicken, and you like vegetables, and you like easy. This dish is for you.
Chicken Colombo serves 4-6
– 1 lb chicken (breasts or thighs or legs or combination) (or 1/2 lb chicken and a can or equivalent of beans)
– juice of 2 lemons
– ~ 1-2 tbsp curry powder (or combination of several or your own blend)
– extra virgin olive oil
– 3 cloves garlic, minced
– 1 eggplant, chopped
– 1 large zucchini, chopped
– 1/2 head cauliflower, chopped
– 1 potato or turnip or purple potato, chopped
**Note: I like to chop up all of my vegetables and place them in a large bowl until I’m ready for them. Then, I clean and trim the fat from my chicken…unless I do the optional step 1**
Optional Step 1: Place your cleaned chicken in a bowl or baking dish and coat in the juice of 1 lemon, turning to coat well. Let marinade for 1-8 hours.
Step 2: Squeeze the juice of 1 lemon into a bowl. Add your curry powder and some additional water.
Step 3: Heat a bit of olive oil in a large pot over medium heat. Add your chicken and cook until the outside turns white but it is not fully cooked. Add garlic and the lemon-curry-water blend. (The chicken should be just covered with liquid – if it’s not, add more water)
Step 4: Add all of your chopped vegetables and bring to a boil. Reduce heat to medium-low and let simmer for about an hour.
**Note #2: Just before I start cooking, I like to get a batch of brown rice (or a brown rice medley) going with one tube of chicken broth concentrate. Then, by the time the rice is done, I figure that my Colombo will be done too.**
The eggplant will have sort of dissolved into the mixture and your chicken will break apart as well.
What are some dishes that your mother/father/guardian/grandmother/godfather taught you how to make?
Is it cold where I’m reaching you?