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1
To make the sauce, heat the canola oil over medium heat in a medium saucepan and add the onion, garlic and ginger.
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2
Cook, stirring, until the onion softens, about 3 minutes.
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3
Add the garam masala and turmeric and cook for 2 minutes more.
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4
Add the chilies and coconut milk, lower the heat and simmer, uncovered, for 10 minutes.
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5
Season to taste with salt.
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6
To make the chicken and vegetables, place the chicken breasts between sheets of wax paper and pound them lightly with the back of a small heavy skillet until they are slightly flattened and uniform in thickness.
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7
Sprinkle the chicken with salt and lay each half-breast in the center of a banana leaf.
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8
Place the diced potatoes and peas in a bowl, season lightly with salt and toss.
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9
Top each piece of chicken with 1/4 of the vegetables and pour 1/4 of the sauce over the vegetables.
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10
Fold the sides of the banana leaves over the chicken breasts, then fold the top and bottom in toward the center.
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11
Secure with toothpicks or tie a very thin strip of banana leaf around each bundle.
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12
Fill the bottom of a steamer with water almost to, but not touching, the rack and bring to a boil.
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13
Place the chicken bundles on the rack (you may have to make 2 layers) and steam, covered, until the chicken breasts are cooked through and the potatoes are tender, about 20 minutes.
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14
To eat, unwrap the leaves to expose the filling.
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15
(Do not eat the banana leaves.)
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16
Serve with rice on the side.
