Ingredients1 h 33 m servings 392
- 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.
- 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.
Per Serving: 392 calories; 25.5 17.9 20 68 1407 Full nutrition
ReviewsRead all reviews 3
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.