This website requires Javascript for optimum viewing purposes. Please enable javascript in your browser.

Facebook Twitter Instagram

Anna Heinrich

X Hey lover, do you want more love in your life? Yes No I am so happy you are full to the brim with LOVE!    I really want to add your love pool and share what I love with you LOVE   IS ALL YOU NEED!I cannot wait to send you some extra LOVE each and every month!
X Anna Heinrich Love

I cannot wait to send you some extra LOVE each and every month! From my favourite fashion trends, amazing recipes, fun adventures you may wish to embark on, advice on how more love into Your life and so much more! So what are you waiting for?

Sign up to receive updates from me.

X Anna Heinrich Love

I really want to add to your love pool and share what I love with you - like the latest in my favourite fashion trends that you may also love, the best travel adventures you may want to embark on too, where and what I love to eat and so much more, as well as some special offers that I only share with my community of lovers! Want in?

Sign up to receive updates from me.


Spicy Roast Chicken in Banana Leaves

Food & Drink / Judesfood categories: Food & Drink Judesfood

Spicy Roast Chicken in Banana Leaves
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2kg Chicken
  • 3 tablespoons lemon juice
  • 1 tablespoon oil
  • 2 large onions, roughly chopped
  • 4 garlic cloves, crushed
  • 4cm piece of ginger, roughly chopped
  • 30g ground almonds
  • ½ teaspoon chilli powder
  • 1 teaspoon ground tumeric
  • 2 teaspoons garam masala
  • 3 coriander roots, choopped
  • 4 tablespoons chopped coriander leaves
  • 3-4 young banana leaves
Instructions
  1. TRIM off any excess fat from the chicken. Pat the chicken completely dry with paper towels and prick all over with a skewer so the marinade can penetrate the flesh. Rub the lemon juice and 1 teaspoon of salt all over the skin and inside the cavity of the chicken.
  2. HEAT the oil in a heavy-based frying pan over low heat, add the onion and cook until the onion starts to brown. Add the garlic and ginger and cook for 2 minutes, or until soft. Add the almonds, chilli powder, turmeric and garam masala and cook for 1 minute. All the onion mixture to cool completely.
  3. PLACE the cooled mixture in a food processor or a pestle and mortar, along with the coriander roots and leaves. grind to a smooth paste and rub the paste thoroughly all over the chicken and inside the cavity. Cover and refrigerate for 6 Hours or overnight.
  4. PREHEAT the oven to 200 degree. Soften the banana leaves by dipping them into a pan of very hot water. Wipe the pieces dry as they become pliant. Tie the legs of the chicken together to keep them in place.
  5. WRAP the chicken in the banana leaves, making sure that it is well covered. Tie a piece of kitchen string around the chicken like a parcel (see pics). If you can't buy banana leaves, wrap the chicken in a large sheet of foil instead. Place the chicken in a roasting tin and bake for 1.5 hours. Unwrap the banana leaves or the foil from around the top of the chicken, baste the chicken with some of the juices and return it to the oven for 10 minutes, or until browned. Check that the chicken is cooked by pulling away one leg - the juices should run clear. Rest the chicken for 10 minutes before carving.
Notes
This one takes 6+ hours so be prepared!

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA


Leave a comment

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  



Thank you for sighning up lover!

You Will Shortly Receive A Confirmation Email, But In The Meantime Let’s Get Social...