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Caribbean

Martinican Colombo Chicken

Martinican colombo chicken simmered with colombo powder, vegetables, herbs, and lime.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Martinican Colombo Chicken

1 hr 5 mintotal

40 min hands-on25 min hands-off

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Most of the passive time is a gentle simmer that cooks the chicken through and softens the vegetables.

Method

  1. Rub Chicken Thigh with Lemon Juice, 0.5 tbsp Colombo Powder, and 0.25 tsp Salt.

  2. Heat Cooking Oil in a pot and brown the chicken for 5 to 6 minutes.

    5–6 min

  3. Add Onion and Garlic, then cook for 3 minutes.

    3 min

  4. Stir in the remaining Colombo Powder, Potato, Eggplant, Zucchini, Thyme, Parsley, Water, and remaining Salt.

  5. Add the whole Scotch Bonnet Pepper, cover, and simmer for 30 to 35 minutes until the chicken and vegetables are tender.

    30–35 min

  6. Remove the whole Scotch Bonnet Pepper before serving.

How to tell it's done

The chicken should be tender and coated in a golden, herb-scented sauce with soft vegetables.

Getting it right

Tip

Bloom the colombo powder briefly in the pot before simmering; it deepens the spice aroma without making the dish heavy.

What to serve it with

Serve with plain rice, boiled green plantain, or a simple cucumber salad.

Common mistakes

The colombo tastes dusty instead of rounded.
Let the colombo powder bloom briefly in the pot before adding the simmering liquid. Raw spice powder can taste flat in the finished sauce.

Substitutions

  • Colombo Powder — Use Curry Powder only as a fallback, adding extra Ground Coriander and a pinch of Fenugreek Seeds if available.
  • Scotch Bonnet Pepper — Use Habanero Pepper if needed, keeping it whole for controlled heat.

Storing and reheating

Refrigerate colombo chicken for up to 3 days and reheat gently with a splash of water. It freezes well for up to 2 months, though the vegetables soften after thawing.