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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with coriander powder, cumin powder, red chilli powder, turmeric, salt, lemon juice, and fresh ginger garlic paste. Let it rest for about 1 hour.
Heat coconut oil in a pan and pan-fry the chicken on high heat until slightly charred on one side.
In a heavy-bottom pan, place banana leaves and add a sprig of curry leaves on top.
Place the pan-fried chicken over the leaves. Add chopped garlic, ginger, green chillies, and a squeeze of lemon.
Pour fresh coconut milk over the chicken. Fold the banana leaf into a parcel.
Cover and steam for about 20 minutes until the chicken is cooked and infused with all the flavours.
Serve hot with Kerala paratha.
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For a more intense flavor, marinate the chicken overnight.
Ensure the banana leaves are pliable by passing them over an open flame briefly before use.
Can I use chicken breast instead of thighs?
Yes, but thighs are recommended for juicier results.
What can I use instead of banana leaves?
You can use parchment paper, but it won't impart the same flavor.
Is there a substitute for coconut milk?
You can use almond milk, but it will alter the taste.
How do I know when the chicken is cooked?
The chicken is done when it's no longer pink inside and juices run clear.
Can I make this dish in advance?
Yes, you can prepare the parcels and steam them just before serving.
