Plat
Chicken Nirvana (Kerala Banana Leaf Chicken Curry)
45 minPour 3Nutri-Score C€€
C
45 min
45 minChicken Nirvana (Kerala Banana Leaf Chicken Curry)
recette de
Rene’s Cravings
@renes.cravings
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in or boneless, skin removed)Viandes3 morceaux
salt (to taste)Épices5 g
chilli powder (1 tsp)Épices3 g- turmeric (1/2 tsp)Épices1,5 g
- coriander powder (1/2 tsp)Épices1,5 g
ginger garlic paste (1 tsp)Épicerie5 g
cumin (1/2 tsp, crushed)Épices1 g- coconut oil (for frying)Épicerie30 ml
banana leaves (wiped clean, softened over a flame)Fruits et légumes2 morceaux- curry leaves (fresh sprigs)Fruits et légumes10 morceaux
ginger (sliced)Fruits et légumes15 g
garlic (sliced)Fruits et légumes4 morceaux- green chilli (slit)Fruits et légumes2 morceaux
- coconut milk (1/2 cup, more if desired)Épicerie120 ml
- garam masala (sprinkled)Épices3 g
black pepper (freshly ground)Épices1 g- lemon juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
275kcal
- Glucides
- 5 g
- Protéines
- 21 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Poêle
Cocotte
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Mix the chicken thighs with salt, chilli powder, turmeric, coriander powder, ginger garlic paste and crushed cumin.
- Coat well and let marinate, the longer the better.
- Étape 2
Fry the chicken
- Heat coconut oil in a pan and lightly fry the marinated chicken.
- Set aside.
- Étape 3
Build the banana leaf parcel
- Line a heavy bottom pan with banana leaves.
- Add curry leaves, the chicken, ginger and garlic slices, green chilli and coconut milk.
- Sprinkle over garam masala, salt, pepper and lemon juice.
- Étape 4
Wrap and steam
- Wrap everything up in the banana leaves.
- Cover with a lid and cook on low heat until the chicken is fully cooked.
- Étape 5
Serve
- Serve with rice or parathas.
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