Banana Leaf Chicken
Wed, 17 May 2023
Sham Hanifa's Banana Leaf Chicken
Ingredients
• 1 kg Boneless Chicken thighs
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 lime leaf
• ½ Banana Leaves
• Spice Marinade:
• 6 dried chili
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 shallots (peeled, cut and halved)
• 4 cloves of garlic (peeled)
• 1 stalk of lemongrass (white part only, cut into 1-inch length)
• 1 tablespoon sugar
• ½ tablespoon salt
• 2 tablespoon oil
• 1-2 tablespoons water
For the Peanut Jam:
• 1 tablespoon oil
• 3-4 tablespoons chili powder
• 1 1/2 tablespoons coriander powder
• 3/4 teaspoon cumin powder
• 3 stalks lemongrass, white part only, cut into 1-inch length
• 3/4- inch galangal, sliced
• 4 cloves garlic, peeled
• 3 shallots, peeled
• 1/2 teaspoon salt
• 1 1/2 tablespoons sugar
• salt and sugar to taste
• Cup of Crushed Peanuts
• 200ml Coconut Milk
Method
1. Marinate the chicken with sugar, salt, lime leaves and turmeric overnight, if possible.
2. Blend all the ingredients in Spice Marinade into a smooth paste.
3. Add in the Spice Marinade into the chicken.
4. Wrap the marinated chicken in the banana leaves, use toothpick to tie up the loose end.
5. Repeat until you use up all the chicken.
6. Grill the chicken over a charcoal grill or gas grill until both sides are slightly charred and the meat is cooked through.
7. Remove the banana leaf before serving.
For the Peanut Jam:
1. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed. Heat up the oil in a pan, stir-fry the spice paste until fragrant.
2. Turn the heat to medium-high and continue cooking until the oil slightly separates.
3. Add in peanuts, coconut milk, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes.
4. Add sugar and salt sugar to taste.
5. Dip the chicken into the sauce when serving.
