New this month
Get the Allrecipes magazine

Myanmar Chicken and Jackfruit Curry

Brittney Tun

"Great garnishes include cilantro leaves, roasted fava beans, chile bamboo shoots, shredded chile peppers, and mushrooms. Serve with jasmine rice."
Added to shopping list. Go to shopping list.


1 h 33 m servings 392 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator 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 chile powder; mix until flavors 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 the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.


  • Cook's Note:
  • Substitute garam masala for the Burmese curry powder if desired.

Nutrition Facts

Per Serving: 392 calories; 25.5 g fat; 17.9 g carbohydrates; 20 g protein; 68 mg cholesterol; 1407 mg sodium. Full nutrition

Similar recipes


Read all reviews 2
Most helpful
Most positive
Least positive

This was so good. I found out I'm allergic to jack fruit, but I think pineapple will be a good substitute. My family really liked this recipe too.

Real Burmese curried return-oil chicken! Yes to the marinade. Heavenly chicken.