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Chicken Nirvana (Kerala Banana Leaf Chicken Curry)
45 minServes 3Nutri-Score C€€
C
45 min
45 minChicken Nirvana (Kerala Banana Leaf Chicken Curry)
what you need
Ingredients
chicken thighs (bone-in or boneless, skin removed)Meat3 pieces
salt (to taste)Spices5 g
chilli powder (1 tsp)Spices3 g- turmeric (1/2 tsp)Spices1.5 g
- coriander powder (1/2 tsp)Spices1.5 g
ginger garlic paste (1 tsp)Pantry5 g
cumin (1/2 tsp, crushed)Spices1 g- coconut oil (for frying)Pantry30 ml
banana leaves (wiped clean, softened over a flame)Produce2 pieces- curry leaves (fresh sprigs)Produce10 pieces
ginger (sliced)Produce15 g
garlic (sliced)Produce4 pieces- green chilli (slit)Produce2 pieces
- coconut milk (1/2 cup, more if desired)Pantry120 ml
- garam masala (sprinkled)Spices3 g
black pepper (freshly ground)Spices1 g- lemon juice (freshly squeezed)Produce15 ml
per serving
Nutrition
275kcal
- Carbs
- 5 g
- Proteins
- 21 g
- Fat
- 19 g
what you’ll use
Tools
Frying pan
Dutch oven
step by step
Method
- Step 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.
- Step 2
Fry the chicken
- Heat coconut oil in a pan and lightly fry the marinated chicken.
- Set aside.
- Step 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.
- Step 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.
- Step 5
Serve
- Serve with rice or parathas.
most cooked first
