Chicken Colombo

• Colombo Powder
• 2 tablespoons white rice
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 1/2 teaspoons mustard seeds, pref. black
• 1 1/2 teaspoons black peppercorns
• 1 1/2 teaspoons fenugreek seeds
• 1/2 teaspoon whole cloves
• 2 tablespoons turmeric
• Chicken
• 2 tablespoons oil
• 1 tablespoon butter
• 2 lbs chicken
• 2 cups chicken broth
• 2 cups onions, chopped
• 14 ounces coconut milk
• 1 teaspoon garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons thyme, fresh
• 2 tablespoons chives, chopped
• 3 tablespoons parsley, chopped
• 1 teaspoon scotch bonnet pepper, chopped
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 cup banana, chopped
• 1/2 cup pistachios, shelled (optional)

1. Colombo Powder:
2. 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.
3. Chicken:
4. 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.
5. 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.
6. Turn off heat and stir in remaining coconut milk, bananas and pistachios.

white rice, cumin seeds, coriander seeds, mustard seeds, black peppercorns, fenugreek seeds, whole cloves, turmeric, chicken, oil, butter, chicken, chicken broth, onions, coconut milk, garlic, lime juice, thyme, chives, parsley, scotch bonnet pepper, salt, pepper, banana, pistachios

Taken from www.food.com/recipe/chicken-colombo-452404 (may not work)