Poudre De Colombo

December 12, 2016

Quick Caribbean style Chicken curry

This quick, basic and easy curry is perfect for a midweek supper, and a real taste of the Caribbean. It is a fairly mild curry, but can be beefed up by the addition of a couple of dried Scotch Bonnet chillis if you are a fan of the hot stuff! Coconut cream  makes the curry rich and creamy, and alllows the flavour of the Poudre de Colombo to shine through. Serve with rice, or if you can get them, some real West Indian roti bread.



1Heat 1tbs coconut oil (vegetable or similar is fine if you prefer, but coconut oil makes all the difference to the flavour of the finished dish) and saute the onions and garlic till softened.

2Add the chicken to the pan and saute for a few minutes before adding the Poudre de Colombo, then continue sauteeing and making sure the chicken is nicely coated in the curry powder.

3Add the sweet potato and enough water just to cover the ingredients, then throw in the coconut cream block and the Scotch Bonnet if using.

4Let the curry simmer away for 30-40 minutes until the sauce has thickened and developed, and the chicken is completely cooked.


500g chicken thigh fillets

1 large onion, chopped

4 cloves garlic, chopped

4tsp Spice Mountain Poudre de Colombo

1 sweet potato, cut into largish chunks

1/2 block coconut cream

2 dried Scotch Bonnet chillis (optional)