In a salad bowl, arrange the 4 chicken thighs Add a pinch of salt and pepper, 1 crushed clove of garlic, 2 tbsp of vegetable oil and 1 tbsp. Colombo powder. Stir well so that all the chicken soaks up the marinade. Leave to macerate for 24 hours!

Coarsely chop the onion, garlic and parsley then cut the vegetables into large cubes. In a casserole, or a pot, put the oil to heat. Then add the chicken thighs prepared the day before. Sear them for 2 to 3 minutes over high heat, without colouring. Add enough water to cover the chicken thighs (about 50cl), add the chopped onion, garlic and parsley, the spices. Let cook for 15 minutes.

Few more steps...

Add zucchini and eggplant. The peppers have to wait a little longer before joining the party. At the same time, dilute the rest of the Colombo powder well with the chicken stock in very little water. Add the mixture to the casserole, with the bay leaves and the whole pepper (without bursting it) and cook, covered, over medium heat for 30 minutes. Finally, some peace.

Ding! It's ready

Check the cooking of the chicken, then, if it is cooked, remove it from the preparation, along with its friend the pepper. Leave the rest of the sauce on the heat, and it's time to add the peppers and lime juice. Last straight line: cook over low heat for 5 minutes. Serve the meat topped with the delicious Colombo sauce, and serve with rice flavored with browning seeds. It's ready !