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Chicken Colombo with Purple Jasmine Rice

This recipe for chicken colombo with purple jasmine rice is courtesy of Alter Eco.

  • Servings: 4
Chicken Colombo with Purple Jasmine Rice

Source: The Martha Stewart Show, April Spring 2008


  • 1 1/4 cups purple rice, preferably Alter Eco, rinsed
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14 ounces) peeled chopped tomatoes
  • 2 boneless, skinless chicken breast halves (about 1 pound), cut into strips
  • 2 tablespoons curry
  • Coarse salt and freshly ground pepper
  • 1/2 cup coconut milk
  • 2 pinches ground cinnamon
  • Cilantro leaves, coarsely chopped, for garnish


  1. Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.

  3. Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

Reviews (11)

  • ivy75 25 Sep, 2008

    I loved this dish! My children were so inquisitive about "purple rice". I was just glad they ate it!

  • thevegegurl 23 Sep, 2008

    I had a hard time finding the rice but finally found it at - they've got the Alter Eco and the Lotus Foods forbidden rice which someone else mentioned being the same thing but I don't think it is. This recipe was fantastic but I'm looking forward to cooking up this gorgeous purple rice in a sweet rice pudding.

  • hjoys 8 Sep, 2008

    This is a fabulous easy to make dish! I used turkey breast which worked just as well. I considered omitting the coconut milk but I'm glad I didn't! It really added to the flavor!

  • flowerpainter 30 Aug, 2008

    I have had to make this dish twice within two weeks. We absolutely love this dish. I add golden raisins to give it a sweet taste.

  • CherylHeartsMartha 31 May, 2008

    This is a fabulous and delicious dish. I cannot even begin to describe the aroma of chicken colombo when it is cooking - it makes your house smell amazing! And, as other contributors have noted, it was very easy to prepare. A huge hit with everyone who was lucky enough to grab a plateful while it lasted!

  • taweavmo4 18 Apr, 2008

    This was delicious! Even my children enjoyed it, and the bonus for us is that is is naturally gluten/casein free. As for the coconut milk, I also used Thai Kitchen brand, only I keep my cans refrigerated. When kept cold, the water seperates to the bottom, leaving a nice thick cream you can scoop out. But I'm sure it would have worked just fine either way. This is a very versatile meal, and a hit with everyone!

  • cre70 17 Apr, 2008

    We loved this dinner (40, 37, 12

  • emacmahon 17 Apr, 2008

    I made this dish tonight and it was so easy and fast. I bought Lotus Foods brand purple rice ( named Forbidden Rice by this company) and it was delicious. I bought the rice at Whole Foods in Princeton but could not get the brand used on the show even though they said on the show that Whole Foods carries it. I used light organic coconut milk to save on the calories and it was wonderful. Still thick and delicious.

  • carriedw 16 Apr, 2008

    This was delicious and easy. I added chickpeas to the mix and it was good. Even my 5 year old liked it. Thanks for a great dinner idea!

  • girlgonegrits 16 Apr, 2008

    This was such a simple dish to throw together. I used Thai kitchen brand coconut milk and it was as thick and creamy as the one used on todays show. I did not have purple jasmine rice on hand so I used cous cous instead. I served on the side a plate of hummus and crudite and pita wedges, and sliced oranges. Very colorful very tasty.

  • funglee 16 Apr, 2008

    The recipe sounds wonderful. I was going to make Chicken Curry tonight, perfect timing. I was wondering what type of coconut milk did you use? It looked very thick almost like yogurt.

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