Curried Chicken Steamed In Banana Leaves Recipes

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.

STEAMED CATFISH IN BANANA LEAVES

Steps:

• Unfold banana leaves. Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12-inch strips (you'll need 8) for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry.
• Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes. Add stock and fish sauce and bring to a boil over high heat, stirring. Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.
• Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves. Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet. Tie packet with a strip of banana leaf rib and transfer to heatproof plate. Assemble 7 more packets in same manner, arranging in 1 layer on plate.
• Bring 1 inch water to a boil in wok fitted with steamer rack. Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes. Serve packets warm or at room temperature.

CURRIED CHICKEN WITH APPLES AND BANANAS

Steps:

• In a large saucepan, heat 1 tbsp of the oil over med high heat.
• Add half of the chicken pieces and cook, turning once, until brown. Repeat with the remaining oil and chicken.
• Transfer chicken to a plate and set aside.
• Reduce heat to medium and add onions and garlic; cook for 5 minutes or until soft.
• Stir in curry powder, turmeric, cumin and coriander; saute for 1 minute.
• Add apples, bananas, tomatoes and chicken stock.
• Bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 5 minutes or until liquid is reduced by half.
• Return chicken to pan and simmer for 30 minutes or until juices run clear.
• Stir in yogurt; simmer for 15 minutes stirring occasionally.

CHICKEN AND COCONUT IN BANANA LEAVES

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.