Curried Chicken Steamed In Banana Leaves Recipes

Steps:

• To make the sauce, heat the canola oil over medium heat in a medium saucepan and add the onion, garlic and ginger. Cook, stirring, until the onion softens, about 3 minutes. Add the garam masala and turmeric and cook for 2 minutes more. Add the chilies and coconut milk, lower the heat and simmer, uncovered, for 10 minutes. Season to taste with salt.
• To make the chicken and vegetables, place the chicken breasts between sheets of wax paper and pound them lightly with the back of a small heavy skillet until they are slightly flattened and uniform in thickness. Sprinkle the chicken with salt and lay each half-breast in the center of a banana leaf. Place the diced potatoes and peas in a bowl, season lightly with salt and toss. Top each piece of chicken with 1/4 of the vegetables and pour 1/4 of the sauce over the vegetables. Fold the sides of the banana leaves over the chicken breasts, then fold the top and bottom in toward the center. Secure with toothpicks or tie a very thin strip of banana leaf around each bundle.
• Fill the bottom of a steamer with water almost to, but not touching, the rack and bring to a boil. Place the chicken bundles on the rack (you may have to make 2 layers) and steam, covered, until the chicken breasts are cooked through and the potatoes are tender, about 20 minutes. To eat, unwrap the leaves to expose the filling. (Do not eat the banana leaves.) Serve with rice on the side.

Steps:

• Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though).
• In a large bowl, put the egg, chicken (fish or veges, if using), red curry paste, soy & oyster sauces and palm sugar, and mix until well combined.
• Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
• Divide the chicken (fish or veges) mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & chicken cooks this will shrink down), top with the lime peel and steam for 15 minutes (or until chicken is cooked).
• Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.

Steps:

• Whisk together soy sauce, barbeque sauce, ginger, and coconut. Pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag. Seal, and marinate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable, but not burnt, 3 to 4 minutes. Cut the leaf into four large squares, measuring at least 12x12 inches. Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
• Place a piece of meat onto each banana leaf square, and evenly divide the vegetables on top. Pour in any remaining marinade, and fold the leaves around the chicken like a present. Securely tie with the rib strips, and place the packets onto a baking sheet.
• Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. Check the packets occasionally to make sure they do not burn.