Ingredients :

• Colombo powder — The heart of the recipe. Look for West Indian colombo powder — not ordinary curry. The difference? The aromas are more subtle, less hot, with a slightly earthy and floral note. Find it in Creole groceries or the international aisle. If you can’t find it, a mild curry works, but the taste will be different.
• Coconut milk — Use full-fat coconut milk, not light. The fat content is what makes the sauce creamy. Brands like Kara or Ayam hold up well during cooking without separating into two layers.
• Chicken thighs — Breasts work, but thighs are truly better here. They stay juicy even after 35 minutes of simmering. Breasts can become dry if you look away from the pot for five minutes too long.
• Lime — The juice is used for the marinade. It slightly tenderizes the meat and brings a touch of acidity that cuts through the richness of the coconut milk. A lemon works in a pinch, but lime has more punch.