Lamprais (Spiced Rice Packets) with Chicken, Plantain, and Potato Curries

Lamprais (Spiced Rice Packets) with Chicken, Plantain, and Potato Curries

An elaborate Sri Lankan meal wrapped and baked in banana leaves, featuring stock-cooked rice, a rich chicken curry, a savory ash plantain curry, a tempered potato curry, and a spicy chili sambol.

Dietary

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Ingredients

Instructions

  1. Prepare Chicken Curry: Season 4 chicken thigh pieces with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Heat 2 tablespoons coconut oil in a pot over medium heat. Add 0.5 yellow onion, 5 fresh curry leaves, 1 inch fresh ginger, and 3 cloves garlic. Sauté for 5 minutes. Add chicken, 1 tablespoon roasted curry powder, and 1/2 teaspoon red chili powder. Cook for 5 minutes. Stir in 1/2 cup coconut milk, simmer uncovered for 20-25 minutes until chicken is cooked through and gravy is thick.
  2. Prepare Ash Plantain Curry: In a separate pot, combine 1 medium ash plantain, 1 small yellow onion, 5 fresh curry leaves, 1 green chili, 1/2 teaspoon turmeric powder, 1 tablespoon Sri Lankan unroasted curry powder, 1/2 cup coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until plantain is tender.
  3. Prepare Tempered Potato Curry: Boil 1 pound small potatoes until tender, drain, and cool slightly. In a skillet, heat 1 tablespoon coconut oil over medium heat. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon fenugreek seeds. Once seeds splutter, add 5 fresh curry leaves, 1 small red onion, and 1 green chili. Sauté until onion is translucent. Add quartered potatoes, 1/2 teaspoon red chili powder, and 1/2 teaspoon salt. Toss to coat and cook for 5-7 minutes until lightly browned.
  4. Cook the Rice: Rinse 1 1/2 cups basmati rice. In a pot, combine rice, 3 cups chicken broth, 5 whole cloves, 3 cardamom pods, 1 inch cinnamon stick, and 1/2 teaspoon turmeric powder. Bring to a boil, reduce heat to low, cover, and cook for 15-18 minutes until liquid is absorbed. Let rest for 5 minutes, then fluff.
  5. Make the Chili Sambol: In a food processor, combine 1/2 cup grated fresh coconut, 0.5 red onion, 3 dried red chilies, 1 tablespoon lime juice, and 1/4 teaspoon salt. Pulse until a coarse paste forms.
  6. Make Cashew Fritters: Drain soaked 1 cup raw cashew nuts. Roughly chop them. Mix cashews with 1 tablespoon all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Form into small patties. Heat vegetable oil for frying. Fry patties in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
  7. Assemble Lamprais: Preheat oven to 350°F (175°C). Lay out 4 softened banana leaves. Place a portion of the cooked rice in the center of each leaf. Top with a spoonful of chicken curry, plantain curry, potato curry, chili sambol, and 1-2 cashew fritters.
  8. Wrap and Bake: Fold the sides of the banana leaf over the filling to form a neat packet, securing with kitchen twine if needed. Place the wrapped packets on a baking sheet. Bake for 25-30 minutes, allowing the flavors to meld.
  9. Serve: Serve the Lamprais packets hot, allowing each person to unwrap their own flavorful parcel.

Notes

Banana leaves are traditionally used for flavor and aroma; if unavailable, parchment paper or foil can be used, but the characteristic aroma will be less. Soaking and blanching banana leaves makes them pliable for wrapping. 'Roasted curry powder' is darker and richer than 'unroasted' (often simply yellow curry powder in US stores); ensure you have both or make your own for authenticity. Cashew fritters provide a delightful crunch and richness without relying on eggs for binding, you may use a tiny amount of water or flour to help bind if needed.

Nutrition (per serving)