Best 2 Curried Chicken Steamed In Banana Leaves Recipes

Embark on a culinary journey to Southeast Asia with this collection of delectable curried chicken steamed in banana leaves recipes. These traditional dishes, deeply rooted in the vibrant cultures of Thailand, Malaysia, and Indonesia, offer a captivating blend of flavors, aromas, and textures. From the zesty and herbaceous Thai green curry to the rich and creamy Malaysian red curry, each recipe promises a unique gastronomic experience. The fragrant banana leaves, acting as natural cooking vessels, infuse the chicken with a subtle sweetness and earthy notes, elevating the overall flavor profile. Prepare to tantalize your taste buds with these authentic curried chicken dishes, perfect for a delightful meal or a special occasion.

Here are our top 2 tried and tested recipes!

MOROCCAN-SPICED CHICKEN IN BANANA LEAF

Moroccan-Spiced Chicken in Banana Leaf image

Banana leaves offer an amazing and stunning way to grill food. As a girl, I lived in Hawaii and experienced the beauty and ease of banana leaf cooking for the first time. I created this recipe to combine my love of the banana leaf with my mom's North African style of cooking at home.

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

Ingredients

One 28-ounce can crushed tomatoes with liquid
1 cup chicken broth
1/4 cup green olives, pitted
1/8 teaspoon crushed cardamon
3 cloves garlic, minced
2 carrots, peeled, and diced
1 red bell pepper, diced
1 white onion, diced
2 tablespoons granulated garlic
1/2 teaspoon cayenne
Kosher salt
4 boneless, skinless chicken breasts, quartered
1 tablespoon extra-virgin olive oil
2 tablespoons ras el hanout or any Moroccan spice seasoning
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
6 trimmed banana leaves, each 12 inches square
2 tablespoons lemon zest
2 tablespoons fresh cilantro, chopped

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

Curried Chicken With Apples and Bananas image

Yes...you read right...bananas! I love this easy, creamy dish. Don't let the ingredients fool you...it's awesome! Recipe courtesy of the book by Dieticians of Canada: "Great food fast".

Provided by Taylors Mommy

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 -3 lb chicken, skin removed and cut into 6 pieces
1 cup onion, chopped
1 tablespoon garlic, minced
2 tablespoons curry powder
2 teaspoons turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 cup tart apple, diced and peeled
1 1/2 cups bananas, diced
1 1/2 cups tomatoes, diced
1 cup low-fat plain yogurt
salt

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.

Tips:

Choose the right chicken: Use a whole chicken or chicken pieces with bones and skin for maximum flavor.
Use fresh banana leaves: Fresh banana leaves are more pliable and easier to work with. If you can't find fresh banana leaves, you can use frozen or dried banana leaves, but they will need to be soaked in warm water before using.
Don't overcook the chicken: Chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Overcooked chicken will be dry and tough.
Serve with rice or your favorite sides: Curried chicken steamed in banana leaves is a delicious and versatile dish that can be served with rice, roti, or your favorite sides.

Conclusion:

Curried chicken steamed in banana leaves is a flavorful and aromatic dish that is perfect for a special occasion. The banana leaves impart a subtle sweetness and earthiness to the chicken, while the curry paste adds a complex and spicy flavor. This dish is sure to impress your guests and is a great way to enjoy the unique flavors of Southeast Asian cuisine.