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Ingredients:
2 pounds of chicken
1 tablespoon of salt
1 tablespoon of butter
1 tablespoon of pepper
2 cups of chicken broth
1 clove of garlic, crushed
2 tablespoons of fresh thyme
2 tablespoons of sunflower oil
2 tablespoons of chopped chives
3 tablespoons of chopped parsley
1 can (14 ounces) of coconut milk
2 cups of peeled and chopped onions
1 cup of peeled and chopped bananas
1/2 cup of shelled pistachios (optional)
1 teaspoon of chopped Scotch Bonnet pepper
2 tablespoons of freshly squeezed lime juice
4 tablespoons of colombo powder (see Note below)
Directions:
In a large saucepan, heat the oil and butter. Stir
in chicken along with the colombo powder. Cook over
medium heat for 15 minutes until brown.
Add chicken broth, onions, 1/2 can of coconut milk
, garlic, lime juice, thyme, chives, parsley, Scotch
Bonnet pepper, salt and pepper. Simmer over medium
heat for 45 minutes. Turn off the heat.
Finally, stir remaining coconut milk, bananas, and
the pistachios. Serve hot with Creole Rice.
Yield: 6 servings
*Note: The Colombo powder is a French West Indies
curry powder, a mixture of cloves, cumin, Malabar
black pepper, coriander, brown mustard, fenugreek
and turmeric.
* 
My son and I had this coconut chicken in Guadeloupe, and we both licked our plates. This particular recipe seems to exactly the one used by the Creole lady in Guadeloupe – it is outstanding! I made the Colombo powder myself with the spices found in a Seattle grocery store and mixed them up using my nose as the guide: stronger smelling spices – 1 part each, milder smelling spices – 2 parts each. Mix it up, and you are good to go. We served this chicken at parties, and cook it at home from time to time, and every time it’s a no-fail recipe!
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