Wash, peel and finely chop the onions and garlic.
In a mixing bowl, mix together the chicken, chopped into the pieces (without the skin), chopped garlic, chili pepper and onion, lemon juice and 2 teaspoonfuls of colombo powder.
Leave this mixture to marinade in the fridge for 1 hour.
Gently fry the chicken and its marinade in a casserole with 2 tablespoonfuls of Lesieur olive oil for 5 minutes.
Add enough water to cover the meat and the lightly browned onions.
Leave to cook for around 1 hour.
Add the coconut milk 15 minutes before the end of the cooking time.
Season with salt and pepper.
Chicken colombo is often served with rice, but can also be served with sweet potato purée (sweet potatoes are available in some supermarkets and in exotic grocery stores).