Chicken Colombo Food

CHICKEN COLOMBO

Steps:

• Colombo Powder:.
• Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
• Chicken:.
• Heat oil and butter in a large saucepan. Stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). Cook over medium heat for 15 minutes, until brown.
• Add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. Simmer over medium heat for 45 minutes.
• Turn off heat and stir in remaining coconut milk, bananas and pistachios.

CHICKEN COLOMBO WITH PURPLE JASMINE RICE

Steps:

• Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.
• Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.