Cinnamon red colombo is a fragrant, mildly spicy curry from Mauritius, where the name “colombo” points to its South Asian roots—it’s a distant cousin of a korma or a mild curry, built on a paste of toasted spices, ginger, garlic, and chiles. What makes this version special is the generous use of cinnamon, which warms the whole dish without making it sweet, and the deep red color from paprika and turmeric. The meat (often chicken or goat) is simmered slowly in a coconut-milk sauce until tender, and the result is a comforting, deeply aromatic meal that pairs beautifully with rice or flatbread.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (about 8 oz / 225 g), finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (14 g) ground coriander
- 1 tbsp (7 g) ground cumin
- 1 tbsp (8 g) ground cinnamon
- 1 tsp (2 g) ground turmeric
- 1 tbsp (7 g) paprika (not smoked)
- 1–2 dried red chiles (like Kashmiri or guajillo), stems removed, broken into pieces (adjust to taste)
- 1 (14 oz / 400 ml) can coconut milk
- 1 cup (240 ml) chicken broth, plus more if needed
- 1 tbsp (15 ml) tamarind paste (or 1 tsp lime juice)
- 1 cinnamon stick (3 inches / 7.5 cm)
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- Fresh cilantro, for garnish
Instructions
- In a small bowl, mix the ground coriander, cumin, cinnamon, turmeric, paprika, and dried chiles. Set aside.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and brown on all sides, about 5–7 minutes total. Remove the chicken to a plate.
- Reduce heat to medium. Add the chopped onion and cook, stirring often, until soft and golden, about 6–8 minutes. Add the garlic and ginger and cook for 1 minute more.
- Add the spice mixture and stir constantly for 30 seconds until fragrant. Be careful not to burn the spices.
- Pour in the coconut milk and broth, scraping up any browned bits from the bottom of the pot. Add the tamarind paste, cinnamon stick, and bay leaves. Bring to a simmer.
- Return the chicken to the pot, along with any juices. Reduce heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
- Uncover and simmer for another 15–20 minutes, until the sauce has thickened slightly and the chicken is very tender. The internal temperature of the chicken should reach 165°F (74°C) as the safe minimum, checked with a food thermometer.
- Season with salt to taste. Remove the cinnamon stick and bay leaves. Garnish with fresh cilantro and serve hot.
Tips
- Substitutions: Use boneless pork shoulder or firm tofu (for a vegetarian version) instead of chicken. If you don’t have tamarind paste, use 1 tablespoon of lime juice mixed with 1 teaspoon of brown sugar.
- Spice level: The dried chiles add a gentle warmth. For a milder curry, remove the seeds from the chiles or use just one. For more heat, add a fresh minced chile with the garlic.
- Browning matters: Don’t skip browning the chicken—it adds depth and color to the final sauce. Make sure the pot is hot enough so the chicken sears, not steams.
- Common mistake: Burning the spices. When you add the ground spices, keep stirring and keep the heat moderate—they turn bitter if scorched.
Serving Suggestions
Serve the colombo over steamed basmati rice or with warm naan or roti to soak up the sauce. A side of cucumber raita (yogurt with grated cucumber and mint) cools the palate, and a simple green salad with lemon vinaigrette balances the richness.
Variations
- Goat or lamb colombo: Use 2 lb (900 g) of bone-in goat or lamb shoulder, cut into chunks. Increase the simmering time to 1.5–2 hours, or until the meat is fork-tender.
- Vegetable colombo: Replace the chicken with 3 cups (about 450 g) of mixed vegetables (potatoes, carrots, green beans, cauliflower). Add the potatoes and carrots with the broth, and the quicker-cooking vegetables (green beans, cauliflower) in the last 15 minutes.
- Seafood colombo: Use firm fish like cod or halibut, cut into chunks. Add the fish during the last 10 minutes of cooking, just until it flakes. Do not stir too vigorously.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The curry will keep for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce if needed. You can also reheat individual portions in the microwave on medium power for 2–3 minutes, stirring halfway. The flavor deepens overnight, so it’s even better the next day. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. Brown the chicken and sauté the aromatics as directed, then transfer everything (including the liquid) to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
What is colombo powder? Colombo powder is a Mauritian spice blend that typically includes coriander, cumin, turmeric, mustard seeds, fenugreek, and sometimes cinnamon or cardamom. This recipe builds a similar flavor from scratch using ground spices, which gives you more control over the heat and freshness.
Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Reduce the simmering time to about 25–30 minutes total, and check for doneness at 165°F (74°C).
Is this curry very spicy? No, it’s mildly spicy—the dried chiles add a gentle warmth rather than intense heat. The cinnamon and coconut milk make it aromatic and mellow. Adjust the chiles to your preference.
Can I make it dairy-free? This recipe is naturally dairy-free, as it uses coconut milk. Just ensure your broth is dairy-free (most are).
What can I use instead of tamarind? If you don’t have tamarind paste, use 1 tablespoon of lime juice mixed with 1 teaspoon of brown sugar. This mimics the sweet-sour note without changing the overall character too much.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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