Malaysian Banana Leaf Rice with Chicken Curry and Dhal

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A festive Malaysian meal traditionally served on a fresh banana leaf, featuring fragrant coconut rice accompanied by spicy chicken curry, lentil dhal, sambal, vegetables, and crispy pappadums. The banana leaf imparts a subtle grassy aroma as it warms under the hot food, enhancing every bite.

Nutrition Facts

Per serving (estimated)

• 820 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 75 gCarbs
• 9 gFiber
• 8 gSugar
• 42 gProtein
• 780 mgSodium
• 950 mgPotassium
• 140 mgCalcium
• 6 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Coconut Rice

• 2 cups basmati rice, rinsed
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 pandan leaf, knotted
• 1/2 tsp salt
• 1 tbsp ghee

For the Chicken Curry

• 500 g boneless chicken thighs, cut into chunks
• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 tbsp Malaysian curry powder
• 1 tsp ground turmeric
• 2 tomatoes, chopped
• 1 cup coconut milk
• 4 fresh curry leaves
• 1 green chili, slit lengthwise
• Salt to taste

For the Yellow Lentil Curry (Dhal)

• 1 cup yellow split lentils (toor dhal), rinsed
• 3 cups water
• 1/2 tsp ground turmeric
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 tsp cumin seeds
• 1 dried red chili
• 1 tbsp ghee
• Salt to taste

For the Sambal

• 8 dried red chilies, soaked in warm water
• 4 shallots
• 2 garlic cloves
• 1 tsp shrimp paste (belacan), toasted
• 1 tbsp tamarind paste
• 1 tbsp palm sugar, grated
• 1/2 tsp salt
• 2 tbsp vegetable oil

For the Vegetables and Accompaniments

• 1 cucumber, sliced into wedges
• 8 fresh okra, trimmed
• 4 hard-boiled eggs, halved
• 8 pappadums
• 1 lime, cut into wedges
• Fresh coriander leaves for garnish

Directions

1. Rinse the basmati rice until the water runs clear. Combine rice, coconut milk, water, pandan leaf, salt, and ghee in a rice cooker or heavy pot. Bring to a boil, then reduce heat, cover, and cook for 18 minutes until fluffy. Fluff with a fork and set aside.
2. For the chicken curry, heat oil in a heavy pan over medium heat. Sauté onions for 5 minutes until golden, then add garlic and ginger and cook 1 minute until fragrant.
3. Stir in curry powder and turmeric, toasting for 30 seconds. Add tomatoes and cook 3 minutes until softened and pulpy.
4. Add chicken pieces and coat thoroughly in the spice mixture. Pour in coconut milk, add curry leaves and green chili, then cover and simmer for 20 to 25 minutes until the chicken is tender and the sauce has thickened. Season with salt.
5. For the dhal, simmer lentils with water and turmeric in a pot for 20 minutes until soft and mushy. In a small pan, heat ghee and splutter the cumin seeds and dried chili. Add onion, garlic, and tomato, sautéing until soft, then stir the tempering into the cooked lentils. Season with salt.
6. For the sambal, blend soaked chilies, shallots, garlic, toasted shrimp paste, tamarind, palm sugar, and salt into a coarse paste. Heat oil in a pan and fry the paste over medium heat for 6 to 8 minutes, stirring frequently, until the oil separates and the sambal turns dark and glossy.
7. Blanch the okra in salted boiling water for 2 to 3 minutes until just tender, then drain. Briefly pass banana leaves over an open flame to make them pliable, then line serving plates.
8. To assemble, mound a portion of coconut rice in the center of each banana leaf. Arrange chicken curry, dhal, sambal, cucumber, okra, and halved eggs around the rice. Tuck in pappadums and garnish with coriander and lime wedges. Serve immediately while warm.

Cook’s Notes

• Briefly pass banana leaves over an open flame to make them supple and release their natural aroma before plating.
• The chicken curry and sambal develop deeper flavor when made a day ahead and reheated before serving.
• Adjust the number of dried chilies in the sambal to control the heat level to your preference.
• Pappadums can be deep-fried, dry-roasted over a flame, or microwaved for 45 seconds for a lighter crunch.
• Use a Malaysian or Madras-style curry powder for the most authentic taste; pure coriander-cumin blends will lack complexity.

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