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Myanmar Chicken and Jackfruit Curry

Rated as 4.5 out of 5 Stars

"Great garnishes include cilantro leaves, roasted fava beans, chile bamboo shoots, shredded chile peppers, and mushrooms. Serve with jasmine rice."
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1 h 33 m servings 392
Original recipe yields 4 servings


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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.


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

Nutrition Facts

Per Serving: 392 calories; 25.5 17.9 20 68 1407 Full nutrition

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Read all reviews 3
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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 po...

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.