In one of those complicated bits of culinary etymology, Colombo is the capital of Sri Lanka and also the name of a curry from the French Carribean islands. Its essential spice mix, Poudre de Colombo, may have originated in Sri Lanka but adds an unmistakably sunny Carribean vibe to anything you cook with it, including tonight's chilli... Sweetened with mango chutney and served with coconut rice, it's a true taste of sunshine!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
Chicken Stock Pot
Poudre de Columbo(ContainsMustard)
Mango Chutney 40g
Water for Stock
Water for Beef
Put your kettle on to boil. Halve, peel and chop the onion into small ½cm pieces. Peel and grate the garlic (or use a garlic press). Cut each apricot into four pieces. Drain and rinse the sweetcorn in a colander, then do the same with the black beans. Mix the boiling water (amount specified in the ingredient list), with half the chicken stock pot. Stir to dissolve.
Heat a glug of oil in a large saucepan on medium heat and add half the onion. Cook until soft, 5 mins. Then add the stock, coconut milk, rice, half the dried thyme, half the sweetcorn and half the black beans. Mix and bring to the boil, then reduce the heat to low, cover with a lid and simmer for 10 mins. Remove from the heat and set aside. leave for another 10 mins (the rice will continue to cook in its own steam).
While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, 5-6 mins. Add the remaining onion to the beef and cook until softened, another 5 mins. Add the garlic, apricots, remaining thyme, poudre de columbo and tomato purée. Stir together and cook for 1 minute more.
Add the mango chutney, remaining stock pot and water (amount specified in the ingredient list) to the pan. Bring to a simmer and gently bubble until the sauce is rich and thick, 5-7 mins.
While your chilli is cooking, roughly chop the coriander. Remove the seeds from the red chilli and roughly chop it too. Pop the remaining sweetcorn and black beans in a bowl. Add the coriander and chilli (if you don't like it so hot, don't add all the chilli!). Squeeze over a little lime juice and drizzle in some oil. Add a pinch of salt and a grind of black pepper and mix well... that's your salsa done!
When the rice is cooked, fluff it up with a fork and serve it in bowls with a the Caribbean chilli on top and some sweetcorn salsa. Enjoy!