Easy Chicken Korma In Banana Leaves

Ingredients

3 tablespoons olive oil

3 tablespoons Nutiva/coconut oil

2 large onions, chopped

6 tablespoons plain coconut yogurt (mine were heaping)

2 tablespoons mango chutney

4 cloves garlic, minced

2 teaspoons turmeric powder

1 teaspoon chili powder  (I cut out for Jonas)

2 teaspoons garam masala/curry powder (I cut down for Jonas)

2 teaspoons salt

3 boneless skinless chicken breasts, cut into small pieces

1/3 cup sliced almonds (forgot this, still good without)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
   
   
2. Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
   
   
3. Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken. (We mixed sauce with chicken pieces, put into banana leaves, then set packages in an ungreased dish.)
   
   
4. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.