Colombo Spiced Chicken Recipe (Poudre De Colombo Blend)

4-6 Chicken thighs, skin removed and can be with or without the bone

1 Red Onion finely sliced

2 Carrots roughly chopped

3 Spring onions chopped

3 Medium sized potatoes peeled and cut into quarters

3 Cloves garlic crushed

4 tsp Freshly Spiced Poudre De Colombo Spice Blend

1 Lime

200ml Chicken stock

200ml Coconut milk

Place the chicken thighs in a bowl and cover with 2 tsp of Freshly Spiced Poudre De Colombo Spice Blend.
Leave to marinate whilst you prepare the other ingredients or for around 30 minutes.

In a large pan add 1 tbsp olive oil and once heated up add in the chicken thighs, brown the chicken off for around 8-10 minutes and then remove and place to one side.

In the same pan add the red onions and garlic, you may want to add a little more oil.

Soften for 10 minutes and add in the other 2 tsp of Freshly Spiced Poudre De Colombo Spice Blend and stir through for a minute.

Add the chicken back to the pan with the potatoes, carrots, spring onions, stock, coconut milk and juice from the lime. Stir through and season.

Bring to boil and then reduce to simmer before covering.
Leave for 20 minutes, stirring occasionally.
After this remove the lid and cook for the remaining 15 minutes with the lid off to reduce the liquid down into a thicker sauce.
You can get your rice cooking at this point.
Check the pot and stir well in the last 5 minutes to prevent sticking or over cooking and serve when the chicken is falling to pieces.