Chicken with Coconut Chutney in Banana Leaves

Time

Prep 37 min · Cook 40 min · 77 min total

Difficulty

medium

1. 1

   Make 3 slashes on both sides of each chicken breast. Then rub the papaya paste on the chicken breasts.

2. 2

   Keep it aside for 20 minutes. In a blender, now puree the mint, corriander, garlic, green chillies, ginger, coconut, lime juice, coconut cream and cumin together.

   20 min
3. 3

   Add salt to taste. Cut each banana leaf into a 32cm X 32 cm square. Boil water in a large pan.

4. 4

   Hold the banana leaf with tongs and dip each leaf{one at a time} in boiling water. Remove the leaf immediately from the water.

5. 5

   Rinse it in a large bowl of cold water. Dry it with a paper towel. The leaves should be soft enough to fold.

6. 6

   Place each chicken breast in the centre of 1 banana leaf. Spread the pureed coconut mixture over the top side of the chicken breast.

7. 7

   Sprinkle the chopped lemon rind over it. Fold the opposite sides of the banana leaf over each chicken breast.

8. 8

   Arrange the banana packets{seam side down} in a single layer in a steamer. Place the steamer over a pan of boiling water.

9. 9

   Cover the steamer. Cook for 20 minutes or until the chicken is tender. Arrange the unopened banana leaf packets in a serving dish, leaving them to be opened by guests just before eating.

   20 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.