Colombo Curry

Dive into the vibrant flavors of the Caribbean with this Colombo Curry, a comforting and aromatic dish that features tender chicken thighs simmered in a rich, spiced coconut milk broth. Highlighted by the unique Colombo spice blend—a Caribbean-style curry powder bursting with warm, earthy flavors—this recipe is a true celebration of island cuisine. Balanced with hearty vegetables like carrots, potatoes, and zucchini, and finished with a bright splash of lime juice, this one-pot wonder is as nutritious as it is flavorful. Perfect for a cozy family dinner, this curry pairs beautifully with steamed rice or flatbread and is topped with fresh scallions for an irresistible touch. Ready in just over an hour, Colombo Curry transforms simple ingredients into an unforgettable meal that's perfect for spicing up your weeknight dinner rotation!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1.5 pounds Chicken thighs (boneless, skinless)
• 3 tablespoons Colombo spice blend (Caribbean curry powder)
• 4 Garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 1 medium Onion (diced)
• 2 medium Carrots (sliced into rounds)
• 2 medium Potatoes (peeled and cubed)
• 1 medium Zucchini (sliced into half-moons)
• 2 medium Tomatoes (diced)
• 1 cup Coconut milk
• 1.5 cups Chicken stock
• 2 tablespoons Lime juice
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 Scallions (chopped for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season them with salt and pepper. Set aside.

Step 2

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.

Step 3

Add the diced onion to the pot and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and grated ginger to the pot, stirring for 1-2 minutes until fragrant.

Step 5

Sprinkle in the Colombo spice blend and toast it with the aromatics for 1 minute to release the spices' flavors.

Step 6

Add the chicken pieces to the pot and stir to coat them in the spice mixture. Cook for 5-7 minutes, allowing the chicken to brown slightly.

Step 7

Add the carrots, potatoes, zucchini, and tomatoes to the pot. Stir everything together to combine.

Step 8

Pour in the coconut milk and chicken stock, stirring to ensure the liquid covers the ingredients.

Step 9

Bring the curry to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally.

Step 10

After 30 minutes, check that the vegetables are tender and the chicken is fully cooked.

Step 11

Stir in the lime juice and adjust the seasoning with more salt and pepper, if needed.

Step 12

Serve the Colombo Curry hot over steamed rice or with fresh flatbread. Garnish with chopped scallions for an extra burst of freshness.

Nutrition Facts

Serving size	(2566.0g)

Amount per serving	% Daily Value*
Calories	2339.0

Total Fat 109.8g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 773.6mg	0%
Sodium 3251.0mg	0%
Total Carbohydrate 131.8g	0%
Dietary Fiber 18.1g	0%
Total Sugars 42.9g
Protein 212.3g	0%

Vitamin D 0IU	0%
Calcium 357.1mg	0%
Iron 17.2mg	0%
Potassium 4552.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 35.9%

Carbs: 22.3%