MYANMAR CHICKEN AND JACKFRUIT CURRY

Myanmar Chicken and Jackfruit Curry image

Great garnishes include cilantro leaves, roasted fava beans, chile bamboo shoots, shredded chile peppers, and mushrooms. Serve with jasmine rice.

Provided by Brittney Tun

Time 1h33m

Yield 4

Number Of Ingredients 15

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 17.5 g, Cholesterol 68.2 mg, Fat 25.4 g, Fiber 3.5 g, Protein 19.9 g, SaturatedFat 4.8 g, Sodium 1406.8 mg, Sugar 4.4 g