Those who had tried the first version of the Chicken and Jackfruit Curry I made last week agreed that this one was more flavourful. For this second experiment, I substituted water with tamarind juice and added some kaffir leaves to the curry. I was a little hesitant at the beginning as I wasn’t sure if the tamarind juice would go well with the jackfruit. Surprisingly, my family members all gave both thumbs-up for the combined spicy, sweet & sour taste of this dish.
For those who do not like the sour taste of tamarind juice, the previous recipe would probably be more appealing to your palate.
CHICKEN & JACKFRUIT CURRY (2)
1/2 large chicken, cut into smaller pieces
8 pieces of jackfruit, seeded & cut into thick slices
2 large potatoes, skinned & cut into thick slices
5 pcs shallots, minced
2 pcs garlic, minced
1 stalk of lemon grass, crushed
5 kaffir leaves
1″ knob ginger, sliced
1″ knob galangal, sliced
250ml thick coconut milk
500ml tamarind juice
1/2 bottle of ready nonya curry paste (available at supermarket)
1 tablespoon sugar
salt to taste
3 tablespoon cooking oil for frying
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 cooked on the outside.
3) Add the tamarind juice and kaffir leaves. Bring to a boil and cover pan. Lower the heat and leave to simmer for 15mins.
4) Remove the cover, toss in the sliced jackfruits and mix well. (Optional – add in boiled jackfruit seeds at this point.)
4) After that, add in the thick coconut milk, cover pan and continue to simmer on low heat for another 10mins until gravy is thick and creamy. Season with salt for taste if necessary.
5) Serve hot with steamed rice or baguette.