Chicken With Coconut Chutney In Banana Leaves

Total Time: 1 hr 17 mins Preparation Time: 37 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 fresh chicken breasts
• 2 tablespoons raw papaya paste
• 1 cup fresh coriander leaves
• 1 1/2 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
• 1/2 cup coconut cream
• 1 teaspoon powdered cumin
• 3 teaspoons finely chopped fresh lemon rind
• salt

Recipe

• 1 make 3 slashes on both sides of each chicken breast.
• 2 then rub the papaya paste on the chicken breasts.
• 3 keep it aside for 20 minutes.
• 4 in a blender, now puree the mint, corriander, garlic, green chillies, ginger, coconut, lime juice, coconut cream and cumin together.
• 5 add salt to taste.
• 6 cut each banana leaf into a 32cm x 32 cm square.
• 7 boil water in a large pan.
• 8 hold the banana leaf with tongs and dip each leaf{one at a time} in boiling water.
• 9 remove the leaf immediately from the water.
• 10 rinse it in a large bowl of cold water.
• 11 dry it with a paper towel.
• 12 the leaves should be soft enough to fold.
• 13 place each chicken breast in the centre of 1 banana leaf.
• 14 spread the pureed coconut mixture over the top side of the chicken breast.
• 15 sprinkle the chopped lemon rind over it.
• 16 fold the opposite sides of the banana leaf over each chicken breast.
• 17 arrange the banana packets{seam side down} in a single layer in a steamer.
• 18 place the steamer over a pan of boiling water.
• 19 cover the steamer.
• 20 cook for 20 minutes or until the chicken is tender.
• 21 arrange the unopened banana leaf packets in a serving dish, leaving them to be opened by guests just before eating.
• 22 enjoy!