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Myanmar Chicken and Jackfruit Curry
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Prep Time:
20 minutes
20 minutes
Cook Time:
43 minutes
43 minutes
Total Time:
93 minutes
93 minutes
Tender chicken curry from Myanmar with ginger, shrimp paste, tamarind, turmeric, and jackfruit for a unique twist.
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
Instructions:
- Combine chicken, garlic, ginger, turmeric, and salt in a large bowl. Chill covered with plastic wrap in the fridge for 30 minutes to marinate.
- 1. Heat vegetable oil in a wok or large pot over medium-high heat. Cook onions until browned, then add tomato, shrimp paste, tamarind paste, and chile powder, mixing for about a minute. Lastly, stir in chicken with marinade and cook until browned on both sides, approximately 5 minutes.
- Combine chicken stock and sugar in the wok, then simmer covered for 15 minutes. Add jackfruit and simmer until tender, about 15 minutes. Stir in curry powder and continue simmering until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes.