Chicken and Jackfruit Curry

jackfruit gives a fruity twist to this local favourite.

• Ready In: 50 mins
• Serves: 4

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

• to make the curry paste (rempah)

• 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

Directions

1. 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).
2. heat some oil in a wok and fry the herb paste until fragrant.
3. 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.
4. 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.
5. adjust seasoning and serve hot.