Lamprais with Carrot Curry

If using fresh banana leaves, wipe them with a damp cloth. To make them pliable, briefly pass each leaf over a gas flame or dip in hot water for a few seconds until it becomes shiny and soft. Set aside.

Heat oil in a heavy pot over medium heat. Add cinnamon, cardamom, cloves, bay leaves, and curry leaves (if using). Sauté for 30 seconds until fragrant. Add onions and cook until soft, about 5 minutes. Stir in garlic and ginger, cook for 1 minute. Add curry powder, turmeric, and chili powder. Stir for 1 minute. Add chicken thighs and coat well with the spice mixture. Pour in 1 cup of coconut milk and season with salt. Bring to a simmer, cover, and cook for 25-30 minutes until chicken is tender. Remove chicken and set aside. Continue to simmer the sauce until reduced by half. Return chicken to the sauce.

While the chicken cooks, peel and slice carrots into thin rounds. In a separate saucepan, heat 1 tablespoon of oil. Add a pinch of mustard seeds (if using) and let splutter. Add carrots and stir-fry for 3-4 minutes. Add remaining coconut milk (about half a cup), a pinch of turmeric, salt, and a small amount of water if needed to cover. Cook until carrots are tender but still retaining a bit of crunch, about 10-12 minutes. Set aside.

Rinse rice until water runs clear. In a pot, bring 3 cups of water to a boil with a pinch of salt and a few whole spices (cardamom, clove, cinnamon) if desired. Add rice, reduce heat to low, cover, and cook for 12-15 minutes until rice is just tender and water absorbed. Do not overcook. Spread rice on a plate to cool slightly.

Place a banana leaf on a flat surface (shiny side up). Place a generous scoop of rice in the center, then top with a portion of chicken curry and carrot curry. Optionally, add a hard-boiled egg half. Fold the leaf over the filling, then fold in the sides and roll into a neat parcel. Secure with kitchen twine. Repeat for all parcels.

Preheat oven to 180°C (350°F). Arrange parcels in a baking dish. Bake for 20-25 minutes until heated through and aromas are released. Alternatively, you can steam them for 20 minutes instead.

To serve, unwrap the parcels at the table, allowing the steam to escape. The rice should be infused with the curry flavors. Enjoy warm.