Name: Fennel Cumin Crisp Lamprais with Meat and Vegetables
Total time: 62 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: 500g chicken thighs; 1 onion, chopped; 1 carrot, diced; 1 potato, diced; 1/2 cup coconut milk; 1 tbsp oil; 1 tsp cumin; 1 tsp coriander; 1 tsp turmeric; 2 banana leaves; 1 tsp ground fennel; 1 tsp ground cumin

Method

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