Chicken Colombo from Guadeloupe

Ingredients for 4 servings:

• 8 chicken legs
• 40 ml vegetable oil
• 1 tbsp cumin
• 5 spring onions
• 4 clove(s) garlic, chopped
• 3 potatoes
• 1 lime(s)
• 1 onion(s)
• 3 spring onions
• 3 cloves garlic
• 1 tsp coriander, ground
• 1 chili pepper(s), pitted
• 1 tsp cumin
• 5 cloves
• 4 tbsp turmeric
• salt, pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

dish of Indian origin

Peel the skin from the chicken thighs. Fry in hot oil on all sides for 20 minutes until the meat has turned a nice light brown. Remove from the pan. Sauté the cumin, chopped onion, and garlic in the remaining fat for about 5 minutes. Return the chicken thighs and mix everything well. Add a glass of water to the ingredients for the masala mixture and puree everything with a hand blender until smooth. Pour the masala over the chicken thighs, cover, and simmer for 15 minutes. Peel and dice the potatoes. Add to the chicken thighs and braise for about 10 minutes until tender. Season with lime juice, salt, and pepper. Serve with rice.