Chicken With Coconut Chutney in Banana Leaves
- 4 fresh chicken breasts
- 2 tablespoons raw papaya paste
- 1 cup fresh coriander leaves
- 1 12 cups fresh mint leaves
- 1 clove garlic
- 3 green chilies, washed and chopped
- 1 inch ginger, peeled,washed and grated
- 1 cup fresh coconut, grated
- 1 tablespoon lime juice, to taste
- 12 cup coconut cream
- 1 teaspoon powdered cumin
- 3 teaspoons finely chopped fresh lemon rind
- salt
- 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!
chicken breasts, papaya paste, fresh coriander leaves, mint, clove garlic, green chilies, ginger, fresh coconut, lime juice, coconut cream, powdered cumin, lemon rind, salt
Taken from www.food.com/recipe/chicken-with-coconut-chutney-in-banana-leaves-97226 (may not work)