Fusion Kitchen · Dinner
Spiced Curry Chicken Thighs
Pondicherry Chicken Colombo Curry
A Pondicherry classic with French Caribbean crossover, chicken thighs cooked in a colombo curry paste of turmeric, cumin, and allspice where the Tamil spice base and the French Caribbean colombo tradition meet in a curry that is aromatic, warming, and completely distinctive.
$
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
22gFat
48gCarbs
7gSugar
6gFiber
720mgSodium
105mgChol
Goes well with
Gewürztraminer, AlsaceGewürztraminer, Alsace — A refreshing pa...
local
Nimbu Pani (Indian lime soda)Nimbu Pani (Indian lime soda) — An effer...
international
Instructions
1
Prep
Finely grate 3 garlic cloves and 1 thumb ginger. Mix with 1 tsp turmeric, 1.5 tsp cumin, 1 tsp coriander, 0.5 tsp allspice, 0.5 tsp mustard, 0.5 tsp black pepper, and 1.5 tbsp vinegar into a smooth paste. Pat 4 chicken thighs dry, season with 0.75 tsp salt, coat thoroughly in paste. Dice 1 large onion and 2 medium tomatoes. Cut 1 zucchini into 2cm rounds.
2
Sear
Heat 1.5 tbsp oil in a wide heavy pan over medium-high. Place chicken skin-side down, sear 5–6 minutes until golden and skin crisps. Flip, sear 2 minutes. Remove and set aside.
3
Saute
Add diced onion to the pan, cook over medium heat 5 minutes until softened and translucent. Add diced tomatoes, cook 4–5 minutes, stirring occasionally, until tomatoes break down into sauce.
4
Build
Pour in 200ml coconut milk and 200ml chicken stock, stir to combine. Bring to a simmer over medium heat. Return chicken skin-side up, cover, braise over medium-low heat 20 minutes until chicken is cooked through.
5
Simmer
Uncover the pan, add zucchini rounds, simmer uncovered 10 minutes over medium heat until zucchini is tender and sauce reduces slightly. Stir in 1.5 tbsp lime juice, taste and season with 0.5 tsp salt.
6
Plate
Scatter 10g fresh coriander over the curry. Serve over 360–440g steamed basmati rice with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 bone-in skin-on chicken thighs
- 2.5 tbsp neutral oil
- 1.25 tsp fine sea salt
- 3 garlic cloves
- 1 thumb fresh ginger
- 1 tsp ground turmeric
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground allspice
- 0.5 tsp ground mustard
- 0.5 tsp ground black pepper
- 1.5 tbsp malt vinegar
- 1 large onion
- 2 medium tomatoes
- 200ml (3/4 cup + 2 tbsp) coconut milk
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 1 medium zucchini
- 1.5 tbsp lime juice
- 360–440g (12.7–15.5 oz) steamed basmati rice
- 10g (small handful) fresh coriander
- lime wedges