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Myanmar chicken and jackfruit curry recipe

Myanmar chicken and jackfruit curry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Jackfruit adds a unique texture to this hearty chicken curry flavoured with ginger, shrimp paste, tamarind paste and turmeric.

2 people made this

IngredientsServes: 4

  • 4 bone-in chicken thighs, chopped into 5cm pieces
  • 3 cloves garlic, thinly sliced
  • 1 (3cm) piece peeled fresh ginger, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 1 large tomato, chopped
  • 2 teaspoons shrimp paste
  • 2 teaspoons tamarind paste
  • 1 teaspoon chilli powder, or to taste
  • 475ml chicken stock
  • 1 teaspoon sugar
  • 1 (560g) tin young green jackfruit in brine, drained
  • 2 teaspoons Burmese curry powder or garam masala

MethodPrep:20min ›Cook:43min ›Extra time:30min › Ready in:1hr33min

  1. Mix chicken, garlic, ginger, turmeric and salt together in a large bowl. Cover with clingfilm and place in the fridge to marinate, about 30 minutes.
  2. 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 chilli powder; mix until flavours combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
  3. 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 chicken is cooked through, about 5 minutes more.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Myriad

This was so good. I found out I'm allergic to jack fruit, but I think pineapple will be a good substitute. My family really liked this recipe too.-06 Sep 2017

  • 3 cloves garlic
  • 1 medium serrano pepper, cut into thirds
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1 medium yellow onion, coarsely chopped
  • 2 tablespoons grapeseed oil
  • 2 tablespoons ghee
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • ½ teaspoon kosher salt
  • 1 (15 ounce) can chickpeas, rinsed
  • 1 cup frozen peas, thawed
  • 1 (14 ounce) can young jackfruit, drained and patted dry
  • 1 ½ teaspoons garam masala
  • Chopped fresh cilantro, for garnish

Pulse garlic, serrano and ginger in a mini food processor until minced. Scrape down the sides and add onion. Pulse until finely chopped but not watery.

Heat oil and ghee in a large saucepan over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 4 minutes. Add coriander, cumin and turmeric and cook, stirring, until fragrant, about 2 minutes. Add tomatoes and salt. Reduce heat to maintain a simmer and cook, stirring occasionally, until heated through, about 4 minutes. Stir in chickpeas, peas, jackfruit and garam masala. Bring to a simmer cover and cook, stirring once or twice, until heated through, about 5 minutes. Serve sprinkled with cilantro.

Pan Asian: Chicken Curry (Sri Lanka)

I’m kicking off a new series of short “webisodes” called Pan Asian, in which I show you how simple it is to prepare quick, healthy, and delicious Asian meals at home. As I pretty much live on Asian food, and cook everyday, I was inspired to share my recipes with you because no food this good can remain a secret for long.

In this installment, I go back to my roots and make chicken curry, the first Sri Lankan dish I ever learned to make. I got into cooking by necessity, really. As a college student living away from home for the first time, I began to miss my mother’s cooking. I used to go to my brother’s place (as he lived in the same town) and he would make chicken curry, so I actually learned this dish from him. But it was my mother’s recipe, of course, and still, to this day, no one can top my mother’s chicken curry.

My love of spicy, flavorful Sri Lankan food has inspired me to seek out other Asian cuisine, and to try to make it myself, and this new venue will allow me to share my kitchen adventures with other home cooks. Please feel free to leave some feedback or suggestions and I hope you enjoy it!

Rice & Curry: Sri Lankan Home Cooking by S.H. Fernando Jr.

A mainstay of Sri Lankan cuisine, this dish is the first one I learned to make. Like any curry, it’s flavor is greatly enhanced when marinated for a few hours in the refrigerator.

1 whole fryer (or parts), chopped

3 tbsp. roasted Sri Lankan curry powder

1 tsp. apple cider vinegar

1.) Wash and clean chicken, removing most fat.

2.) Place chicken in bowl with curry powder, cayenne, and vinegar. Mix well with hands and set aside for 30 minutes. NOTE: marinate the chicken overnight for optimum results.

3.) In a large pot, heat oil. Once hot, add onions, garlic, ginger, curry leaves, lemon grass, cardamoms, cloves, and cinnamon. Fry until onions are golden brown.

4.) Add chicken pieces one by one, stirring occasionally until chicken is browned.

5.) Add a little water to the bowl that contained chicken and slosh around to catch any remaining marinade and add to pot.

Polos curry (Sri Lanka)

Anyone who has visited Sri Lanka will know that curry and rice is the country’s national dish a daily staple, in fact. You may even find potato curry served alongside string hoppers for breakfast. In Sri Lanka, instead of dishing up just one type of curry, it’s not unusual for a meal to consist of at least three different curry dishes served with a large dome of rice and a spicy sambal or two.

Picking our favourite Sri Lankan curry from a lengthy, mouth-watering list of meat, veg and fish options was not an easy task. It was a close-run race, but my beetroot curry nomination was pipped at the post by polos curry, the main ingredient of which is young jackfruit.

Incidentally, if do you fancy cooking a Sri Lankan beetroot curry, Rick Stein has an easy to follow recipe which produces delicious results.

Ingredients (serves 4)

  • 3-4 tbsp oil
  • 500g young/green jackfruit, cleaned and cut into cubes
  • 1 tsp turmeric powder
  • 2 tbsp chilli powder
  • 2 tbsp roasted curry powder
  • 1 tsp pepper
  • 4 tbsp tamarind juice
  • 2-inch piece pandan leaf (available here)
  • a sprig of curry leaves
  • 1 large onion finely sliced
  • 3 garlic cloves finely sliced
  • 1-inch piece ginger minced
  • 1-2 inch piece of cinnamon
  • 4 pods of cardamom slightly bruised
  • 1 tsp mustard seed
  • 1/2 cup ‘thin’ coconut milk (add 1 tbsp coconut cream to 1/2 cup water)
  • 1 cup ‘thick’ coconut milk (add 2-3 tbsp coconut cream to 1 cup of water)


Place the jackfruit cubes in a large bowl. Add turmeric, roasted curry powder, chilli powder, pepper, tamarind juice, salt to taste, and combine all the ingredients. Set aside to marinate. Place a medium-sized pan over low to medium heat and pour in the oil. Add curry leaves, pandan leaf, onion, ginger, garlic and cook over low heat until they release their aroma - about 3-5 minutes. Add cinnamon, cardamom, and continue to cook until onions turn slightly brown. Finally add the mustard seed to the pan and cook for 2-3 minutes. Add the jackfruit that has been marinating in spices, and combine while cooking over low heat for 5 minutes. Add the thin coconut milk, cover halfway with a lid and simmer slowly over a medium heat for 15 minutes until the coconut milk evaporates and the jackfruit is halfway tender. Then add in the thick coconut milk and continue to slowly simmer for a further 20-30 minutes until the jackfruit is quite soft and you are left with a thick gravy that just covers the jackfruit. Check and season with salt if necessary.

Tip: while the curry is cooking, you can also add another 1/2 teaspoon of roasted curry powder for more flavour and colour.


Pakistani curry shares some similarities with those from North India. Both enjoy lamb and beef. They actually don’t call them curries in Pakistan though. Salan or shorba are common terms.

Chicken Karahi

Karahi is one of the most popular curries in Pakistan, but what is it? Karahi actually refers to the dish its cooked in, kind of like a small wok.

White Chicken Salan

Another iconic Pakistani curry. White chicken is a good name because there aren’t many spices in this. Cinnamon, cardamom, cloves, coriander, and garam masala. If you want to try this curry, you probably won’t need to buy many extra spices.

Lamb Dopiaza

This spicy lamb curry needs to cook for at least 2 hours. Whenever something takes that long, it’s usually pretty good. Plus, that lamb will be super tender.

Peshawari Karahi Gosht

This lamb curry is frequently eaten during festivals in Pakistan. To make it more accessible, this recipe uses a pressure cooker, so you can make peshawari karahi gosht in under an hour.

Oseng-Oseng Wortel


  • 250 g (8 oz) carrots
  • 4 Shallots
  • 1 Clove garlic
  • 1/2 Green or red chili or
  • 1 pn Of chili powder
  • 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
  • 2 tb Vegetable oil


These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn’t sound Malay, and isn’t. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Malaysia.

Peel, wash, and cut the carrots into small sticks. Slice the shallots and chili. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chili for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

Popular & Easy Jackfruit Recipes

Jackfruit is an important fruit in India and other Asian countries like Sri Lanka, southern China, Malaysia and Myanmar. This tree is the largest tree borne fruit in the world growing to the hefty weight of 80 pounds. It is also the national fruit of Bangladesh and may have been cultivated India as early as 6000 years ago.

Jackfruit is a seasonal fruit and grows in abundance in the state of Kerala, India. Jackfruit is commonly known as &lsquoChakka&rsquo in Malayalam. Jackfruit has a number of uses. The green, immature fruit is used as a vegetable in cooking various dishes like soups, curries etc. It is also used in baking and fried dishes. One of the popular ways to prepare this fruit is to deep fry it into crunchy, delicious jackfruit chips.

The pulp of ripe fruit may be eaten fresh, dried, or preserved in syrup or used for salads. The seeds can be boiled and roasted (eaten as a nut) and have a chestnut flavor. Jackfruit is low in calories and fat and a good source of potassium and Vitamin A Jackfruit seeds are very rich in protein and nutritious. In general, the seeds are gathered from the ripe fruit, sun-dried and stored for use in rainy season in many parts of South Indian states.

Different variety of recipes prepared in Southern India where they are eaten either by roasting as a snack or added to curries in place of lentils. Each edible bulb is made of thick orange-yellow flesh cut open it with small knife or split the bulb with fingertips vertically. Inside each bulb, you find thick light brown color seed keep it aside and enjoy the delicious flesh (sheath).

Jackfruit bulbs have a unique flavor and natural sweetness. They can be eaten by itself or jackfruit sliced mixed with grated coconut, honey and banana slices combined together makes a complete festive dish. This fruit is also used in making jelly, jam and desserts.

Jackfruit seeds are also used in making vegetable curries or added into sambar etc. The unripe green fruit is used like vegetable in preparation of various curries which is known as Kathal subji in some North Indian states. Below listed are some of the popular & easy Jackfruit recipes:

This Jackfruit Curry Recipe is exotically delicious, and makes for a fantastic vegetarian or vegan main dish. Green jackfruit is remarkably similar to chicken in consistency, and is even referred to as "vegetable meat" in many parts of Southeast-Asia.

Raw Jackfruit Biryani is an exotic recipe with amazing taste and aroma. This is prepared in the same way like any other biryani using raw jackfruit flesh popularly known as Kathal biryani or Panasakaya biryani.

Raw or Young Jackfruit as the name suggests is a smaller version of ripe jackfruit. It is called as 'Kadgi/Chakko' in Konkani and widely used in Konkani cooking. The raw jackfruit has mild flavour and it will be good to prepare dry curries or pakoras.

Jackfruit burger is on of the rare variety u get but it is really to make it at home with tender jackfruit in the season by shredding and boiling. Make it like burger pattie and have it with your favourate veggies and sauce.

Ansa Phansachi bhaaji is a popular Maharashtrian delicacy cooked combined with ripe jackfruit, pineapple and mango together added to some aromatic and simple spices giving a flavourful taste. Goes well with poori, bhakri, chapatti etc.

Doodhi Valachi Baaji is a delicious Maharashtrian vegetarian dish made with bottle gourd, field beans and jackfruit seeds cooked in spicy and tangy gravy. This curry is a semi solid gravy curry that goes well with roti, chapatti, bhakri or rice.

These are some of the most exceptional dishes made with Jackfruit.

Do try these delectable and appetizing dishes.

You could also get hold of some of your favorite recipes at:

You could always reach me at my below links:

Vegetarian Jackfruit Curry

Before we even get into the story of why I made this dish, do you know what Jackfruit is? If not, let me explain real quick because while I’ve been eating it for a while, this is the first recipe I’ve shared that features it.

Jackfruit is a fruit that is commonly grown in tropical areas and when harvested “young”, has a texture similar to chicken or pulled pork. While the young fruit flesh has a similar dense texture to some meats and is high in fiber and potassium, it’s relatively low in protein and calories. It’s a great meat substitute and takes on the flavor of anything it’s cooked with.

Ripe jackfruit is a totally different ball game and has a different taste and texture so for the purpose of this recipe, you want “young” or “green” jackfruit. I have been buying this brand but have started seeing more options so check your local stores!

The first time I ever had jackfruit was at Vij’s Restaurant in Vancouver, B.C. about four years ago. It was a jackfruit curry and both my husband and I were blown away by the taste and texture. It was phenomenal and neither of us could believe it was vegetarian.

I’ve since made quite a few jackfruit dishes but have been trying to nail an easy jackfruit curry for a while. This dish is the end result of a bunch of experimenting. We are huge curry fans and I love having an easy, plant-based curry I make in under 30 minutes as a last-minute dinner option.

I like to let the jackfruit cook in the sauce and shred. If you want more chunks or texture, add the jackfruit at the end along with the coconut cream and peas until just heated through.

I can’t wait to hear what you guys think of this and let me know if you want me to share more of the jackfruit recipes I make for the fam!


For the curry:
10 cloves of garlic
3cm piece ginger, peeled and chopped
1 medium onion
1 tbsp salt
100ml vegetable oil
1 tsp ground cinnamon
1 tsp chilli paste
1 tbsp tomato purée
1 tsp ground turmeric
1 tbsp curry powder
2 x 565g tins jackfruit in brine
200ml water
fresh coriander, chopped
½ lime
For the naan:
500g plain flour
2 tbsp nigella seeds
5 tbsp sugar
1 tsp salt
1 tsp baking powder
250ml whole milk
vegetable oil, for brushing

The Myanmar people custom

In Myanmar you eat at small round tables. The Burmese sit on mats on the floor. As is common in many Asian countries, the dishes are all served at once. A western menu is unknown. You eat with the fingers of your right hand. In cities, however, the use of a fork and spoon is gradually becoming established. Tables and chairs of western size are also becoming increasingly popular in Burmese cities.

The mixture of fried condiments accompanies rice dishes, raw vegetables such as lettuce, cucumbers, bean sprouts, crisp broccoli florets.

Ngapi in Balachung dish

  • 1 cup dried shrimp
  • 2 cups of olive oil
  • 2 tablespoons of chili
  • 1/3 cup pink onion or mini yellow onions
  • 5 small garlic cloves, finely chopped
  • 1 teaspoon grated ginger
  • 1/4 teaspoon of turmeric
  • 1 tablespoon shrimp paste
  • 1 tbs ngapi


  1. In a stone mortar, grind the shrimp to obtain a coarse mixture. You can also use a mixer.
  2. Heat the oil in a wok over medium high heat, add the chili and ngapi and remove them immediately, sieving them with a metal strainer and a metal container (because the oil is very hot). Set the chilies aside. Return the oil to the wok and fry the onion until it turns golden, 2 to 3 minutes or more (the color should be uniform). Pass through a sieve. Return the oil to the wok and fry the garlic and ginger in the same oil until the ingredients turn golden. Pass the sieve. Reserve 1/4 cup frying oil for the next step and transfer the rest to a jar for another recipe.
  3. Without wiping , add the reserved oil, heat over medium high heat then fry the turmeric and the shrimp paste followed by the dried shrimp. Fry furiously for 2 to 3 minutes. Drain and mix with previously fried ingredients.

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