Curried Chicken Steamed in Banana Leaves

Ingredients

For the sauce:

• 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 ½ cups coconut milk
• Salt to taste

For the chicken and vegetables:

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    521 calories; 26 grams fat; 17 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 43 grams protein; 124 milligrams cholesterol; 133 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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 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.
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.

45 minutes