Chicken Colombo with coconut and eggplant

Preparation : 15 minutes, plus le temps de macération
Cooking : 50 minutes
Serves : 6

• 1 chicken, 1.5 kg (3 ½ lb), cut into 8 pieces or 6 chicken legs cut into 2
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tbsp of Colombo powder
• Juice and a zest of lime
• 1 tbsp of rum (optional)
• 1 eggplant cut into small cubes
• 3 medium potatoes, diced
• 1 – 400 ml container of coconut milk
• 2 tbsp of vegetable oil
• Salt and pepper to taste

Remove the pieces of chicken from the container and set aside the pieces of onion. Heat a large casserole over medium to high heat and add a splash of oil. Cook the chicken for 10 minutes until golden brown. Add the onion pieces and continue cooking for 5 minutes. Remove the extra cooking fat.

Add the coconut milk and diced potatoes, cover and let cook for approximately 35 minutes.

Add the eggplant and let cook for another 20 minutes. Serve with rice.

Colombo powder: A traditional mild curry from the West Indies. It is a blend of spices made up of a base of paprika, coriander, cumin, star anise, cloves, mustard seed and saffron. Found in West Indian or specialty grocery stores in the spice section.