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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."
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Ingredients

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

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Directions

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  • Prep

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  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.

Footnotes

  • 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

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Reviews

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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.