Brunei-Style Coconut Chicken in Banana Leaf

Name: Brunei-Style Coconut Chicken in Banana Leaf
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Brunei
Ingredients: 800 g Chicken Thigh; 400 ml Coconut Milk; 60 g Lemongrass (lightly crushed); 25 g Fresh Ginger (crushed); 20 g Garlic (crushed); 150 g Onion (finely chopped); 8 g Turmeric Powder; 6 g Salt; 2 g Black Pepper; 4 pcs Banana Leaf (whole)

This Brunei-style coconut chicken is a regional home-cooking adaptation. Chicken is baked beneath softened banana leaf with coconut milk, lemongrass, ginger, garlic, onion, and turmeric.

Prep

20m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

712kcal

Calories

56g

Protein

47g

Fat

20g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Chicken Thigh
400ml
Coconut Milk
60g
Lemongrass (lightly crushed)
25g
Fresh Ginger (crushed)
20g
Garlic (crushed)
150g
Onion (finely chopped)
8g
Turmeric Powder
6g
Salt
2g
Black Pepper
4pcs
Banana Leaf (whole)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 180°C (356°F). Briefly pass the banana leaves over heat or hot water so they soften and bend without tearing.
02
Line a deep baking dish or lidded pot with the banana leaves.
03
Add the chicken thigh, onion, garlic, fresh ginger, lemongrass, turmeric powder, salt, and black pepper. Toss everything together well.
04
Pour in the coconut milk, fold the banana leaves over the chicken, and cover tightly.
05
Bake until the chicken is very tender, the sauce is fragrant, and the thickest pieces reach 74°C (165°F).
06
Let the dish rest briefly, then serve the chicken with the aromatic coconut juices spooned over the top.

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