(No Ratings Yet)
Loading...A signature dish from Martinique with roots in South Asian cookery brought to the French Antilles by indentured workers, this aromatic curry chicken stew is slow-simmered with a fragrant Colombo spice blend, scotch bonnet heat, and fresh island herbs. Tender bone-in chicken braises in a deeply spiced sauce alongside potatoes, finished with parsley and a splash of lime for brightness.
Prep Time25 mins
Cook Time60 mins
Total Time85 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 28 gFat
- 7 gSaturated Fat
- 26 gCarbs
- 4 gFiber
- 6 gSugar
- 40 gProtein
- 720 mgSodium
- 950 mgPotassium
- 90 mgCalcium
- 5 mgIron
- 55 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chicken and marinade
- 3 lbs bone-in chicken pieces (legs and thighs), skin trimmed
- 3 tbsp Colombo curry powder
- 2 tbsp fresh lime juice
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 2 tbsp vegetable oil
For the aromatic base
- 2 tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 scallions, chopped
- 2 ripe tomatoes, diced
- 1 whole scotch bonnet pepper (left whole)
- 4 sprigs fresh thyme
- 2 dried bay leaves
For the stew and finishing
- 1 tsp Colombo curry powder
- 1 lb Yukon gold potatoes, peeled and cubed
- 1.5 cups water or unsweetened coconut milk
- 1/4 cup fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lime wedges, for serving
Directions
- Combine the chicken pieces in a large bowl with 3 tbsp Colombo powder, lime juice, garlic, salt, and 2 tbsp oil. Toss to coat well, cover, and refrigerate for at least 30 minutes or up to overnight for a deeper flavor.
- Heat 2 tbsp oil in a heavy Dutch oven over medium-high heat. Add the chicken in a single layer and brown on both sides, about 4 minutes per side. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the onion, bell pepper, and scallions to the same pot and cook, stirring, until softened and lightly golden, about 5-6 minutes.
- Stir in the tomatoes, thyme, bay leaves, scotch bonnet, and 1 tsp Colombo powder. Cook for 3 minutes until the tomatoes break down and become fragrant.
- Return the chicken to the pot along with any juices. Add the potatoes and pour in 1.5 cups water or coconut milk, scraping up the browned bits on the bottom. Bring to a gentle simmer.
- Cover and cook for 35 minutes, stirring occasionally, until the chicken is tender and the potatoes are fork-tender. Add a splash of water if the sauce reduces too quickly.
- Uncover and simmer 8-10 minutes more until the sauce thickens to a glossy, spoon-coating consistency. Remove and discard the bay leaves; leave the scotch bonnet whole if a milder heat is desired, or slit it open for more fire.
- Stir in the parsley, taste and adjust salt and pepper, and serve hot over steamed white rice with lime wedges on the side and optional fried plantains.
Cook’s Notes
- Colombo powder is a French Caribbean curry blend of turmeric, coriander, cumin, fenugreek, mustard, and black pepper; if unavailable, mix 2 tbsp mild Madras curry powder with 1 tsp ground coriander, 1/2 tsp turmeric, and a pinch of fenugreek.
- Marinate the chicken overnight in the fridge for noticeably deeper flavor and more tender meat.
- Keep the scotch bonnet whole during simmering to extract aroma without excessive heat; fish it out before serving or split it open if you want serious fire.
- Swap the water for full-fat coconut milk and add 1/2 lb cubed pumpkin or yam alongside the potatoes for a richer, more traditional Sunday-table version.
- Serve with simple steamed white rice and a side of sliced avocado, fried plantains, or 'z'habitants' (breadfruit) for an authentic Martinican plate.
