Myanmar Chicken And Jackfruit Curry Recipes

CHICKEN AND JACKFRUIT CURRY

Chicken and Jackfruit Curry image

Make and share this Chicken and Jackfruit Curry recipe from Food.com.

Provided by monica6124

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 medium roasting chicken, chopped into stewing-sized pieces
10 pieces young jackfruit
1/2 cup coconut milk
1 cup water
1 teaspoon sugar
salt and pepper
6 -8 shallots
2 garlic cloves
2 cm fresh turmeric, sliced
4 -5 slices galangal
3 chili, padis sliced
1 stalk lemongrass
2 -3 kaffir lime leaves
1 teaspoon ground coriander
1 teaspoon malay shrimp paste (belacan)
2 candlenuts

Steps:

to prepare rempah, combine all the rempah ingredients. pond together in a pestle and mortar untiil coarse paste forms.( you can whiz them in a blender if time is of the essence).
heat some oil in a wok and fry the herb paste until fragrant.
add the chicken and stir wellso that it is coated with the herb paste. stir-fry until chicken is half cooked. add in jackfruit and mix well.
add coconut milk and 1 cup of water. bring to a boil, then turn the heat down and let the curry simmer ofr about 30 minutes.
adjust seasoning and serve hot.

Nutrition Facts : Calories 319.6, Fat 17.8, SaturatedFat 9.1, Cholesterol 53.5, Sodium 68.9, Carbohydrate 26.5, Fiber 0.3, Sugar 20.1, Protein 13.9

BURMESE CHICKEN CURRY

Burmese Chicken Curry image

A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.

Provided by Lee Jackson

Categories World Cuisine Recipes Asian

Time 1h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 ¼ pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
½ teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water

Steps:

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g

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