Steamed Coconut Chicken Packets - cooking recipe

Ingredients

1 None banana leaf, blanched (optional)
1 cup flaked coconut
1/4 cup plain yogurt
1/2 cup coarsely chopped cilantro leaves, stems and roots
1/2 None fresh mint leaves
3 cloves garlic, chopped
1 tbsp lemon juice
1 tbsp vegetable oil
16 None curry leaves
2 medium sweet potatoes, peeled and thinly sliced
8 small boneless skinless chicken thighs

Preparation

Cut banana leaf or foil into four 8-inch squares. Place coconut, yogurt, cilantro, mint and garlic in a food processor and pulse until finely chopped. Add lemon juice and season to taste.
Heat oil in a small skillet on medium heat. Fry curry leaves for 1 min, or until crisp and lightly colored.
Divide sweet potatoes among banana leaf or foil squares. Top each with a piece of chicken and spread with a little paste. Top with another piece of chicken and spread with more paste. Top with curry leaves.
Fold leaf or foil to form a packet, sealing ends. Tie with string to secure. Place in a bamboo or metal steamer. Cover and steam over a saucepan of simmering water for 10-15 mins, until sweet potatoes are tender and chicken is cooked through.