Myanmar chicken and jackfruit curry

    1 hour 33 min

    Jackfruit adds a unique texture to this hearty chicken curry flavoured with ginger, shrimp paste, tamarind paste and turmeric.


    1 person made this

    Ingredients
    Serves: 4 

    • 4 bone-in chicken thighs, chopped into 5cm pieces
    • 3 cloves garlic, thinly sliced
    • 1 (3cm) piece peeled fresh ginger, chopped
    • 1 teaspoon ground turmeric
    • 1 teaspoon salt
    • 3 tablespoons vegetable oil
    • 1 large onion, thinly sliced
    • 1 large tomato, chopped
    • 2 teaspoons shrimp paste
    • 2 teaspoons tamarind paste
    • 1 teaspoon chilli powder, or to taste
    • 475ml chicken stock
    • 1 teaspoon sugar
    • 1 (560g) tin young green jackfruit in brine, drained
    • 2 teaspoons Burmese curry powder or garam masala

    Method
    Prep:20min  ›  Cook:43min  ›  Extra time:30min  ›  Ready in:1hr33min 

    1. Mix chicken, garlic, ginger, turmeric and salt together in a large bowl. Cover with clingfilm and place in the fridge to marinate, about 30 minutes.
    2. Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste and chilli powder; mix until flavours combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
    3. Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until chicken is cooked through, about 5 minutes more.

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