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min preparation time
1. Prepare the marinade by mixing a shallot, 4 crushed garlic cloves, 1 tablespoon vinegar, 200 ml water, 1 teaspoon coriander and 1 tablespoon Colombo.
2. Pour the marinade over the salted and peppered chicken, and leave overnight in the fridge (if you’re in a hurry, 4-6 hours).
3. In a large casserole, fry the chopped onion with a crushed clove of garlic.
4 When the onion is golden, add the chicken and brown on all sides, gradually adding the juices from the marinating process and a little water if necessary. Add the diced potatoes, sliced carrots, thyme, parsley and chilli. Cover and leave to cook for 15 minutes.
5 After this time, stir in the remaining 2 tablespoons Colombo, diluted in a little water, and the sliced aubergines and courgettes. Mix well and simmer, covered, for 15 minutes.
6 Then pour in the coconut milk, lemon juice and the last clove of crushed garlic. Leave to cook for a further 5 minutes, uncovered, over a medium heat. Adjust the seasoning if necessary, and serve hot with rice.
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