Southeast Asian Tamarind Chicken in Banana Leaf with Mint Chutney
A vibrant and aromatic dish that beautifully combines the tangy flavors of tamarind with rich spices, cooked to perfection in banana leaves, served with a fresh mint chutney.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade ingredients
In a bowl, combine tamarind paste, soy sauce, fish sauce, brown sugar, garlic, ginger, chili powder, and vegetable oil.
- 2
Coat the chicken
Add chicken thighs, making sure they are well-coated with the marinade.
- 3
Refrigerate the chicken
Cover and refrigerate for at least 1 hour, preferably overnight for best results.
Preparing the Banana Leaves
- 1
Blanch the banana leaves
Bring a large pot of water to a boil and quickly dip each banana leaf into the water to soften.
Tip: Ensure the banana leaves are fully dry before wrapping to prevent tearing.
- 2
Cut and dry
Cut the banana leaves into manageable pieces if too large and pat dry.
Tip: If banana leaves are unavailable, parchment paper can be used as a substitute, though flavors may differ.
How to Make Southeast Asian Tamarind Chicken in Banana Leaf with Mint Chutney
Total time: 4 h · Yields 4 servings
- 1
Wrapping
Place a marinated chicken thigh in the center of a banana leaf. Fold the leaf over the chicken and secure with kitchen twine or toothpicks.
- 2
Baking
Preheat the oven to 375°F (190°C). Place wrapped chicken parcels seam side down on a baking sheet. Bake for 30–35 minutes until cooked through.
- 3
Prepare the mint chutney
Blend mint, cilantro, green chili, lemon juice, yogurt, and salt until smooth.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, you can marinate the chicken a day ahead and store it in the fridge.
What can I use if I don't have banana leaves?
Parchment paper is a good substitute, though it won't impart the same authentic flavor.
Is there a vegetarian alternative for this dish?
You can use firm tofu or eggplant as a chicken substitute for a vegetarian version.
How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
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