Name: Myanmar Chicken and Jackfruit Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Bone-in chicken thighs, chopped into 2-inch pieces - 4; Garlic, thinly sliced - 3 cloves; Peeled fresh ginger, chopped - 1 (1 1/2 inch) piece; Ground turmeric - 1 teaspoon; Salt - 1 teaspoon; Vegetable oil - 3 tablespoons; Yellow onion, thinly sliced - 1 large; Tomato, chopped - 1 large; Shrimp paste - 2 teaspoons; Tamarind paste - 2 teaspoons; Chile powder, or to taste - 1 teaspoon; Chicken stock - 2 cups; White sugar - 1 teaspoon; Young green jackfruit in brine, drained - 1 (20 ounce) can; Burmese curry powder - 2 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Myanmar Chicken and Jackfruit Curry

1. Bone-in chicken thighs, chopped into 2-inch pieces - 4

2. Garlic, thinly sliced - 3 cloves

3. Peeled fresh ginger, chopped - 1 (1 1/2 inch) piece

4. Ground turmeric - 1 teaspoon

5. Salt - 1 teaspoon

6. Vegetable oil - 3 tablespoons

7. Yellow onion, thinly sliced - 1 large

8. Tomato, chopped - 1 large

9. Shrimp paste - 2 teaspoons

10. Tamarind paste - 2 teaspoons

11. Chile powder, or to taste - 1 teaspoon

12. Chicken stock - 2 cups

13. White sugar - 1 teaspoon

14. Young green jackfruit in brine, drained - 1 (20 ounce) can

15. Burmese curry powder - 2 teaspoons

How to cook deliciously - Myanmar Chicken and Jackfruit Curry

1. Stage

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. Stage

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. Stage

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.