Chicken and Jackfruit Curry
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 medium roasting chicken, chopped into stewing-sized pieces
- 10 piece young jackfruit
- 118.29 ml coconut milk
- 236.59 ml water
- 4.92 ml sugar
- salt and pepper
-
to make the curry paste (rempah)
- 6-8 shallots
- 2 garlic cloves
- 2 cm fresh turmeric, sliced
- 4-5 slice galangal
- 3 chili, padis sliced
- 1 stalk lemongrass
- 2-3 kaffir lime leaves
- 4.92 ml ground coriander
- 4.92 ml malay shrimp paste (belacan)
- 2 candlenuts
directions
- 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.
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