Lamprais

Ingredients(for 1 banana leaf-wrapped Lamprais parcel per person)

• 2 cups Cooked short grain rice (Use Sri Lankan samba rice for authenticity)
• 200g Chicken breast, lean (Cut into bite-sized pieces)
• 2 Egg (Hard boiled)
• 1 small Brinjal (eggplant) (Sliced thinly)
• 2 large Banana leaf (Cleaned and wilted over flame)
• 1 medium Onion (Finely sliced)
• 1 tbsp Curry powder (Sri Lankan roasted curry powder)
• 1/4 cup Coconut milk (Light or thin coconut milk)
• 2 cloves Garlic (Minced)
• 1/2 tsp Chili flakes (Adjust to taste) - optional
• 1/2 tsp Salt (To taste)
• 1/4 tsp Black pepper (Freshly ground)
• 1 tbsp Olive oil (Or coconut oil)

Instructions

1. 1

   Prepare the rice by cooking short grain samba rice until fluffy. Allow to cool. Wilt banana leaves by passing them over an open flame to make them pliable.

   5 minutes

   Use freshly cooked, slightly cooled rice for best texture.

2. 2

   Make the chicken curry: Heat half the oil in a non-stick pan. Add onions and garlic, sauté until golden. Add chicken breast, curry powder, chili flakes, salt, and pepper. Stir well and cook for 5 minutes.

   6 minutes

   Cut chicken into small pieces for quick, even cooking.

3. 3

   Pour in coconut milk and simmer until chicken is cooked through and curry is thickened.

   4 minutes

   Use light coconut milk to keep the dish lower in calories.

4. 4

   Prepare the brinjal (eggplant) by sautéing with remaining oil until browned and tender. Season lightly with salt.

   3 minutes

   Brinjal absorbs oil quickly; use minimal oil for a healthier result.