CHICKEN WITH COCONUT CHUTNEY IN BANANA LEAVES

Steps:

• Make 3 slashes on both sides of each chicken breast.
• Then rub the papaya paste on the chicken breasts.
• Keep it aside for 20 minutes.
• In a blender, now puree the mint, corriander, garlic, green chillies, ginger, coconut, lime juice, coconut cream and cumin together.
• Add salt to taste.
• Cut each banana leaf into a 32cm X 32 cm square.
• Boil water in a large pan.
• Hold the banana leaf with tongs and dip each leaf{one at a time} in boiling water.
• Remove the leaf immediately from the water.
• Rinse it in a large bowl of cold water.
• Dry it with a paper towel.
• The leaves should be soft enough to fold.
• Place each chicken breast in the centre of 1 banana leaf.
• Spread the pureed coconut mixture over the top side of the chicken breast.
• Sprinkle the chopped lemon rind over it.
• Fold the opposite sides of the banana leaf over each chicken breast.
• Arrange the banana packets{seam side down} in a single layer in a steamer.
• Place the steamer over a pan of boiling water.
• Cover the steamer.
• Cook for 20 minutes or until the chicken is tender.
• Arrange the unopened banana leaf packets in a serving dish, leaving them to be opened by guests just before eating.
• Enjoy!