Whenever I visit St. Martin in the Caribbean, I also make sure to visit a Creole restaurant serving Poulet de Colombo (Chicken Colombo). Colombo is a Creole curry popular in French West Indies countries like Guadeloupe and Martinique, as well as St. Martin. It originated in Sri Lanka, the capital of which is Colombo. You can purchase Colombo spice mixes, but it’s also easy (if a bit time-consuming) to make your own from scratch. The recipe for the Colombo spice mix here will make enough for 8 or 10 batches of chicken Colombo.

Ingredients:

For the Colombo spice mix

• 1/4 cup coriander seeds
• 1/4 cup cumin seeds 
• 1/4 cup uncooked white rice
• 1 Tbsp black peppercorns
• 1 Tbsp fenugreek seeds
• 1 Tbsp black mustard seeds
• 1 tsp whole cloves or 1/2 tsp ground
• 2 Tbsp turmeric
• 1 Tbsp yellow Indian curry powder

For making the chicken Colombo

• 1/2 tsp coriander seeds
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp anise seeds
• 1 chicken, cut into eight pieces, or eight chicken parts such as thighs and drumsticks, skin removed
• 3 Tbsp olive oil
• 1 red onion, peeled and thinly sliced
• 3 garlic cloves, peeled and minced
• 1 shallot, peeled and minced
• 2 Tbsp Colombo powder (store bought or see recipe above) 
• 1 can (14-oz) chicken broth
• 2-3 white or Yukon gold potatoes, peeled and chopped into bite size pieces
• 1 carrot, peeled and chopped into bite size pieces
• 2 habanero pepper, stemmed, seeded, and finely minced
• 2 scallions, choppedJuice of 1 lime
• 2 Tbsp minced thyme leaves
• 2 Tbsp minced Italian parsley
• Salt and pepper, to taste
• Minced chives (optional) 

Method

1. If using store bought Colombo spices, skip to Step 4. If you’re making the Colombo spice mix from scratch, begin by toasting the rice in a dry skillet over medium heat until slightly golden. Stir occasionally to keep the rice from burning. Transfer the rice to a bowl to cool. 
2. Place all the other spice ingredients – except the turmeric and curry powder – into the skillet and cook until lightly toasted and fragrant, about 3-4 minutes. Transfer to the bowl with the rice to cool.
3. Using a coffee or spice grinder, grind the rice and toasted spices into a fine powder. Stir in the turmeric and curry. This is your Colombo powder. Store in an airtight jar at room temperature.
4. Using a spice grinder or mortar and pestle, grind the coriander, mustard, cumin and anise seeds into a powder.
5. Sprinkle the chicken pieces with the spice powder (not the Colombo spice powder) and set aside.
6. Heat the olive oil In a Dutch oven or large skillet over medium heat. Add the red onion, garlic and shallot and cook until softened, about 5 minutes.
7. Place the chicken pieces into the pot and cook, turning occasionally, until lightly browned.
8. Add the Colombo powder, lime juice and habaneros. Stir until the chicken is evenly covered in Colombo.
9. Stir the chicken broth into the pan. Cover and cook at a simmer over medium-low heat for about 30 minutes.
10.  Add the potatoes, carrot and scallions to the pan and continue to cook at a simmer, uncovered, until the vegetables are tender, but not mushy, 20 minutes or so.
11. Sprinkle the Colombo with the parsley and serve with white rice. Garnish with minced chives (optional).