Myanmar Chicken And Jackfruit Curry Recipe

Name: Myanmar Chicken And Jackfruit Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Myanmar Chicken And Jackfruit Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Myanmar Chicken And Jackfruit Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions