Myanmar Chicken and Jackfruit Curry
Recipe by Brittney Tun from allrecipes.com
Dinner 2 Hr. 33 Mins.
Ingredients
4
4 servings
- •4 bone-in chicken thighs, chopped into 2-inch pieces
- •3 cloves garlic, thinly sliced
- •1 (1 1/2 inch) piece peeled fresh ginger, chopped
- •1 teaspoon ground turmeric
- •1 teaspoon salt
- •3 tablespoons vegetable oil
- •1 large yellow onion, thinly sliced
- •1 large tomato, chopped
- •2 teaspoons shrimp paste
- •2 teaspoons tamarind paste
- •1 teaspoon chile powder, or to taste
- •2 cups chicken stock
- •1 teaspoon white sugar
- •1 (20 ounce) can young green jackfruit in brine, drained
- •2 teaspoons Burmese curry powder
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 389
- Carbohydrate: 18g
- Fat: 25g
- Fiber: 4g
- Protein: 20g
- Sugar: 4g
Related Recipes
Al's Burmese Chicken Curry
Coconut Jackfruit Curry
Burmese Chicken Curry
Jackfruit Curry (Kathal Subzi)
Indian Curried Chicken Thighs
Malaysian Chicken Curry
"Chicken” Made With Jackfruit
Malaysian Red Curry Thighs
Butter Chicken (Murgh Makhani)
Chicken and Vegetable Curry
Curried Chicken and Potatoes
