Coconut Crusted Chicken Wrapped in Banana Leaves

1 package frozen banana leaf

1 pound boneless chicken, legs, chopped

3 small Thai chili, seeded, and, chopped

1 tablespoon Worcestershire sauce

juice of one lime

1 large garlic, clove, minced

1 teaspoon salt

freshly cracked black pepper

1 egg

2 cups unsweetened shredded coconut

1 large shallot, chopped

peanut oil, for frying



1 ½ cups coconut milk

2 tablespoons lime, pickle in oil

salt, to taste

1 tablespoon whole fennel seeds

1 large shallot, sliced

1 tablespoon peanut oil


Coconut Crusted Chicken Wrapped in Banana Leaves

1. In a food processor add chicken, chilies, Worchestershire sauce, lime juice, garlic, salt and pepper, egg and shallot. Puree until coarsely chopped and well blended. If mixture is too loose, add some breadcrumbs to get a doughier consistency. Heat oil in a frying pan and cook 1 teaspoon of the chicken mixture. Taste and adjust seasoning. Shape the rest of the chicken mixture into oval patties, using 2 tablespoons of mixture for each one. Brown each patty on one side only. Pat 1 tablespoon of shredded coconut onto the uncooked side of each patty, pressing the coconut on firmly. Flip the patty over to brown the side with the coconut.

2. Thaw banana leaves. Clean them with a damp cloth. Cut them into 8½ by 11-inch pieces. Transfer the chicken patty, coconut side up to the centre of one banana leaf. Fold banana leaf up like an envelope. Tie securely with butcher twine. Put chicken packages into an ovenproof baking dish and bake for 30 minutes.

3. To serve, open the envelope and drizzle the sauce over the chicken patty.


1. To make the sauce, heat peanut oil in a small saucepan. Sauté whole fennel seeds and shallots. Add coconut milk and pureed lime pickle. Bring to a boil then lower heat and simmer uncovered for 5 minutes. Season with salt and pepper.

See more: Bake, Caribbean, Poultry, Dinner, Hot and Spicy, Main

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