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