Chicken With Coconut Chutney In Banana Leaves Recipes

CHUTNEY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

CHICKEN & COCONUT IN BANANA LEAVES

Steps:

• Preheat oven to 350 degrees F.
• Whisk together soy sauce, barbecue sauce, ginger and coconut milk.
• Place chicken drumsticks, thighs, plantain, and sweet potato in a bowl and pour over the marinade. Marinate 30 minutes.
• 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 30 x 30 cm. 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 chicken 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 you are wrapping 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.

MOROCCAN-SPICED CHICKEN IN BANANA LEAF

Steps:

• Prepare a grill for medium heat.
• In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
• Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
• Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook's twine or toothpicks.
• Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.

CURRIED CHICKEN STEAMED IN BANANA LEAVES

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.

CURRY COCONUT CHICKEN WITH CHUTNEY

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, coconut and curry. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with chutney.

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

INDIAN COCONUT CHUTNEY

Steps:

• Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
• Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
• Remove and discard curry leaves. Allow chutney to cool before serving.

CHICKEN WITH COCONUT CHUTNEY IN BANANA LEAVES

Steps:

• Make 3 slashes on both sides of each chicken breast.
• Then rub the papaya paste on the chicken breasts.
• 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.
• Add salt to taste.
• Cut each banana leaf into a 32cm X 32 cm square.
• Boil water in a large pan.
• Hold the banana leaf with tongs and dip each leaf{one at a time} in boiling water.
• Remove the leaf immediately from the water.
• Rinse it in a large bowl of cold water.
• Dry it with a paper towel.
• The leaves should be soft enough to fold.
• Place each chicken breast in the centre of 1 banana leaf.
• Spread the pureed coconut mixture over the top side of the chicken breast.
• Sprinkle the chopped lemon rind over it.
• Fold the opposite sides of the banana leaf over each chicken breast.
• Arrange the banana packets{seam side down} in a single layer in a steamer.
• Place the steamer over a pan of boiling water.
• 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.
• Enjoy!