Some years back, I had a unique curry meal at a cafe where the owner told me that their in-house popular Chicken & Jackfruit Curry was actually a Eurasian dish. It was a close version of our Singapore Chicken Curry but with slices of fresh jackfruits added. The jackfruits made the curry really aromatic.
My mother gave me some succulent jackfruits this weekend and it brought back memories of that unforgettable tasty chicken and jackfruit curry that I had. I decided to replicate it for my family to try tonight. The result wasn’t quite up to the one I had but the entire dish was wiped out nevertheless. The coconut gravy was sinfully delicious that we finished up to the last drop. Jackfruits really blend well with the chicken meat in the curry.
Some online recipes suggest adding kaffir leaves & tamarind juice to the gravy. Since I have several jackfruits left, I shall give this other version a try soon [ref Chicken and Jackfruit Curry (2) ]
CHICKEN AND JACKFRUIT CURRY
2 large chicken thighs, cut into smaller pieces
6 pieces of jackfruit, seeded & cut into thick slices
1 large potato, skinned & cut into thick slices
3 pcs shallots, minced
1 pc garlic, minced
1 stalk of lemon grass, crushed
1″ knob ginger, sliced
1″ knob galangal, sliced
250ml thick coconut milk
250ml hot water
1/2 bottle of ready nonya curry paste (available at supermarket)
3 tablespoon cooking oil for frying
Salt to taste
1) Heat oil. Fry minced shallots & garlic, lemon grass, ginger & galangal for 3 mins. Add the curry paste and stir fry until fragrant.
2) Add the chicken meat and potatoes and stir fry until the meat is partially cooked.
3) Add the hot water and bring to boil. Toss in the sliced jackfruits, mix well and leave it to simmer for 10mins.
4) After that, add in the thick coconut milk. Cover pan and continue to simmer on low heat for another 10 mins until gravy is thick and creamy. Season with salt for taste.
5) Serve hot with steamed rice or baguette.