Chicken and Jackfruit Curry |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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jackfruit gives a fruity twist to this local favourite. 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 |
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.
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