Cardamom Coconut Glow Lamprais with Meat and Vegetables

Method

1. Marinate the chicken with onion, cumin, coriander, turmeric, and oil for 30 minutes.
2. Mix ground cardamom into the marinade during preparation, and add extra coconut milk during preparation before steaming.
3. In a pot, add the chicken, carrot, and potato. Pour in the coconut milk and enough water to cover.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Wrap the mixture in banana leaves, tie securely, and steam for 20 minutes.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.