|Wash the chicken and pat dry. In a shallow glass dish or a freezer bag, put in the pieces of chicken, the chopped onion, clove of garlic, Colombo powder, lime juice and zest, rum and a splash of oil. Cover and let soak in the refrigerator for 1 hour.
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.
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