CURRIED CHICKEN STEAMED IN BANANA LEAVES
Provided by Molly O'Neill
Categories lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 17 grams, Sodium 1264 milligrams, Sugar 18 grams, TransFat 0 grams
STEAMED FISH WITH SPICED RUB IN BANANA LEAF
Provided by Food Network
Yield 2 servings
Number Of Ingredients 14
Steps:
- Cut the fish into 6 pieces, about 3-inch rectangles, and season with salt and pepper. Thoroughly mix the coconut milk, sliced onion, turmeric, paprika, curry powder, ginger, garlic, chile, and fish sauce together. Add the fish pieces, mix well, and marinate for 15 minutes. Fold two sides to 1-inch height each, and fold the comers on the other ends to meet in the center. This will make a point at both ends. Fold these points down twice and secure with a toothpick, creating a small pocket. Place 4 ounces of vegetables into the pocket. Place the fish over it, finishing with a few slices of Thai chile on top. Steam the pockets for 7 minutes. Serve immediately and garnish with scallions.
JUICY NO PEEK CHICKEN
made with 1 box Long Grain Wild Rice, original recipe Uncle Ben's in the ingredients and cook. Wouldn't let me add it in the ingredient list.
Provided by rosebud99
Categories Low Protein
Time 2h20m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 3
Steps:
- (You can add another can of water for moister rice.).
- Chicken breasts or tenders.
- In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and.
- one can of water. I always add the extra can of water because I like moist rice.
- Arrange the raw chicken on top of the rice mixture....
- Cover and seal with foil.......
- Bake at 350 degrees for 2 1/2 hours and "Don't Peek!".
CHEF JOHN'S PEANUT CURRY CHICKEN
I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 22
Steps:
- Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
- Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
- Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
- Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
- Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
- Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g
FAMILY MEALS: MILD CHICKEN CURRY
A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and kids alike
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h30m
Yield Serves 2 adults, 1 child
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
- Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
- Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
Nutrition Facts : Calories 409 calories, Fat 26.7 grams fat, SaturatedFat 13.8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14.6 grams sugar, Fiber 2 grams fiber, Protein 25.2 grams protein, Sodium 1.3 milligram of sodium
CHICKEN AND COCONUT IN BANANA LEAVES
This is based on a style of cooking that I experienced in Papua New Guinea, however I adapted it slightly to suit Western cooking methods. It basically involves making banana leaf parcels in which to bake the ingredients. Serve parcels on plates, bamboo mats, or more traditionally fresh green banana leaves. Enjoy with a very cold beer (preferably of Tropical origin) although a bottle of Chardonnay has a lot of appeal as well!
Provided by Craig Nanango
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h5m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 739.8 calories, Carbohydrate 73.9 g, Cholesterol 127.1 mg, Fat 33.8 g, Fiber 7.1 g, Protein 42.1 g, SaturatedFat 20.4 g, Sodium 282.5 mg, Sugar 30.3 g
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.
FISH STEAMED IN BANANA LEAVES
Make and share this Fish steamed in Banana leaves recipe from Food.com.
Provided by Girl from India
Categories Asian
Time 1h20m
Yield 12 fillets
Number Of Ingredients 9
Steps:
- Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
- Mix well to coat evenly.
- (Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
- Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
- Steam for 20 mins in a steamer.
- Enjoy.
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