Curried Chicken Steamed in Banana Leaves

Name: Curried Chicken Steamed in Banana Leaves
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tablespoon canola oil; 1 small yellow onion, peeled and minced; 4 cloves garlic, peeled and minced; 1 tablespoon minced ginger; 2 teaspoons garam masala; 2 teaspoons turmeric; 2 to 3 fresh hot red chilies, seeded and minced; 1 1/2 cups coconut milk; Salt to taste; 2 boneless, skinless chicken breasts split in half (about 1 1/2 pounds); 4 banana leaves, each approximately 12 by 9 inches; 2 baking potatoes, peeled and diced into 1/3-inch cubes; 4 ounces sugar snap peas

By Molly O'Neill

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Under Wraps

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

For the Sauce

1tablespoon canola oil
1small yellow onion, peeled and minced
4cloves garlic, peeled and minced
1tablespoon minced ginger
2teaspoons garam masala
2teaspoons turmeric
2 to 3fresh hot red chilies, seeded and minced
1½cups coconut milk
Salt to taste

For the Chicken and Vegetables

2boneless, skinless chicken breasts split in half (about 1½ pounds)
4banana leaves, each approximately 12 by 9 inches
2baking potatoes, peeled and diced into ⅓-inch cubes
4ounces sugar snap peas

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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 ¼ of the vegetables and pour ¼ 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.
Step 3
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.