For a richer flavor, use homemade chicken stock. Adjust the amount of chile powder according to your spice preference. If fresh jackfruit is available, it can be used instead of the canned version. Be sure to cook it until tender. Serve hot with steamed jasmine rice and your favorite garnishes.
Myanmar Chicken and Jackfruit Curry
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PREP TIME20 mins
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COOK TIME43 mins
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TOTAL TIME1 hrs 33 mins
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SERVING4 People
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VIEWS13
Embark on a culinary journey to Myanmar with this vibrant curry, where tender chicken and young jackfruit meld in a symphony of aromatic spices. Garnish generously with cilantro, roasted fava beans, chile bamboo shoots, shredded chile peppers, and mushrooms for an authentic touch. Served best with fluffy jasmine rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol68 mg
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Fiber4 g
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Protein20 g
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Saturated Fat5 g
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Sodium1407 mg
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Sugar4 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the chicken, garlic, ginger, turmeric, and salt. Ensure the chicken is well-coated with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate. (30 minutes)
02
StepHeat the vegetable oil in a wok or large pot over medium-high heat. Add the sliced onion and sauté until softened and lightly browned, approximately 2-3 minutes. (2-3 minutes)
03
StepIntroduce the chopped tomato, shrimp paste, tamarind paste, and chile powder to the pot. Stir continuously until the aromatic flavors meld together, about 1 minute. (1 minute)
04
StepAdd the marinated chicken, along with the marinade, to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 5 minutes. (5 minutes)
05
StepPour in the chicken stock and stir in the sugar. Bring the mixture to a simmer, then cover the pot and let it cook for 15 minutes. (15 minutes)
06
StepIncorporate the drained jackfruit into the curry. Continue to simmer until the jackfruit is tender and has absorbed the flavors of the curry, about 15 minutes. (15 minutes)
07
StepStir in the Burmese curry powder. Continue simmering until the internal temperature of the chicken reaches 165 degrees F (74 degrees C), approximately 5 minutes more. Ensure the chicken is thoroughly cooked before serving. (5 minutes)
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Raymundo Schillermuller
Jun 26, 2025This recipe is amazing! The flavors are so complex and delicious. I added a bit more chile powder for extra heat.
Shanon Ratke
Jun 19, 2025I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser!
Jules Stamm
Jun 2, 2025The jackfruit adds a unique texture to the curry. I never would have thought to combine these ingredients, but it works so well!
Ryan Jones
May 27, 2025Easy to follow and the result is restaurant-quality. Will definitely make again!