Best 2 Curried Chicken Steamed In Banana Leaves Recipes

MOROCCAN-SPICED CHICKEN IN BANANA LEAF

Steps:

• Prepare a grill for medium heat.
• In a large bowl, mix together the crushed tomatoes, chicken broth, olives, cardamon, garlic, carrots, bell pepper, onion, 1 tablespoon of the granulated garlic, 1/4 teaspoon of the cayenne and 1 teaspoon salt. Add to a cast-iron pan and put on the grill over direct heat. Bring to a rapid boil, close the lid and boil for 2 to 3 minutes. Remove from the heat and let cool to room temperature.
• Toss the chicken pieces in a bowl with the olive oil, then add the ras el hanout, cumin, cinnamon, remaining 1 tablespoon granulated garlic, remaining 1/4 teaspoon cayenne and 1 teaspoon salt and mix until uniformly covered.
• Arrange the banana leaves on a baking sheet. Place 2 to 3 pieces of chicken on each leaf. With a slotted spoon or fork, cover the chicken with the sauce. Sprinkle a teaspoon each of the lemon zest and cilantro on top of each portion. Fold each banana leaf like an envelope and secure with cook's twine or toothpicks.
• Place the baking sheet with the banana envelopes on the grill over direct heat and cook until the chicken is cooked through but still juicy, 30 to 35 minutes. Serve immediately.

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.