Great garnishes include cilantro leaves, roasted fava beans, chile bamboo shoots, shredded chile peppers, and mushrooms. Serve with jasmine rice.

Brittney Tun
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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

392 calories; 25.5 g total fat; 68 mg cholesterol; 1407 mg sodium. 17.9 g carbohydrates; 20 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2017
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. Read More

Most helpful critical review

Rating: 3 stars
06/30/2016
Real Burmese curried return-oil chicken! Yes to the marinade. Heavenly chicken. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2017
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. Read More
Rating: 5 stars
10/06/2019
Really yummy curry and a great alternative to Indian curries, which I also love to make. I love jackfruit, so I was sold by the title. I used half garam masala and half regular yellow curry powder. I garnished with fresh bamboo shoot, cilantro, and a red rice I made with achiote molido and Szechuan pepperberries I had available in the kitchen. Read More
Rating: 3 stars
06/29/2016
Real Burmese curried return-oil chicken! Yes to the marinade. Heavenly chicken. Read More
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Rating: 5 stars
09/07/2017
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. Read More