Myanmar Chicken And Jackfruit Curry Food

MYANMAR CHICKEN AND JACKFRUIT CURRY

Steps:

• Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
• Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
• Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

JACKFRUIT CURRY (KATHAL SUBZI)

Steps:

• Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
• Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
• Transfer onion and tomato mixture to a food processor; process into a smooth paste.
• Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

"CHICKEN" MADE WITH JACKFRUIT RECIPE BY TASTY

Steps:

• In a medium bowl, combine the warm water and bouillon cube and whisk to dissolve the bouillon.
• Drain the jackfruit and rinse under cold water. Remove any seed pods and discard. Add the jackfruit to the bowl and marinate for 30 minutes. This will help remove some of the briny flavor from the canned jackfruit. After marinating, drain and set the jackfruit aside.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the garlic powder, onion powder, paprika, smoked paprika, cayenne, black pepper, and 1 teaspoon of salt.
• In a medium bowl, combine the jackfruit and 1 tablespoon of the spice blend, tossing well to coat.
• Transfer to the prepared baking sheet and bake for 15-18 minutes, until the jackfruit has partially dried out.
• Heat the canola oil in a large, high-walled skillet over medium-high heat to 375°F (190°C).
• In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, ½ cup (65 G) flour, the remaining teaspoon of salt, and the baking soda..
• In a separate medium bowl, combine the remaining cup of flour, the cornstarch, and remaining spice blend. Stir well.
• Coat the jackfruit in the batter, letting any excess drip off. Then, coat in the flour mixture.
• Working in batches, fry the coated jackfruit in the hot oil until golden brown, 2-3 minutes, flipping halfway and frying for another 1-2 minutes. Transfer to a paper towel-lined plate to drain and season with more salt if desired.
• Serve hot.
• Enjoy!

CHICKEN AND JACKFRUIT CURRY

Steps:

• 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.

MOAN DUT KHNAO KCHEI (BAKED CHICKEN WITH YOUNG JACKFRUIT)

Steps:

• Prepare the chicken: In a large bowl, whisk soy sauce, palm sugar and salt until dissolved. Rub the marinade on the chicken and let it rest for 10 minutes, flipping halfway through. Reserve any liquid that drains from the chicken for later.
• Cut the jackfruit: Using a paring knife, peel the skin from the jackfruit. Remove the core, then cut the meat into 1-inch cubes. Set aside.
• Pour the oil into a Dutch oven or another large, heavy-lidded pot, and heat over medium-high.
• Lay the chicken in the hot oil, breast-side down, taking care not to burn yourself. Let it rest for 3 to 5 minutes, until browned underneath. Using tongs, turn it over to brown the top, then rotate as needed until the chicken is brown all over.
• Once the chicken is browned, remove it from the pot and place it on a cooling rack, with a pan below to catch the juices. Then, add the jackfruit to the oil to brown, about 5 minutes.
• As the jackfruit cooks, use the broad side of a cleaver (or a pestle, or the dull edge of a chef's knife flipped upside down) and pound the lemongrass flat to release flavors. Stuff most of it inside the chicken, setting aside a few pieces to add to the broth.
• When the jackfruit is browned, pour out the oil. Wipe out the pot, if needed, then place the chicken and jackfruit back into the pot. Add the reserved marinade liquid, 1/2 cup water, the makrut lime leaves and the rest of the pounded lemongrass. Cover the pot and let it steam over medium-low heat until juices run clear, about 45 minutes to 1 hour.
• Prepare the sweet-and-sour sauce: In a medium bowl, stir the chile, garlic, sugar, fish sauce, lime juice and salt until the sugar and salt are dissolved. If you'd like, add shallots and lemongrass.
• Prepare the black Kampot pepper sauce: Heat the peppercorns and salt in a small skillet over medium heat until the peppercorns start releasing their fragrance. Then, grind them finely by hand with a mortar and pestle or in an electric spice grinder. In a small bowl, mix them with the lime juice.
• Prepare for serving: Wash and dry whole lettuce leaves, mint and Thai basil. Slice the cucumber into thin medallions. Arrange each in individual bowls.
• When the chicken is done, remove the bird and jackfruit using a slotted spoon and add to a large serving bowl. (Any leftover sauce makes a good dip for grilled meat or seafood.)
• To serve, set out the dipping sauces and crudités with the chicken and jackfruit. (The chicken is traditionally served whole, but, if you'd like to cut it into pieces before serving, you can do so.) This is a communal meal. Make little pockets out of the lettuce and combine with different combinations of chicken, jackfruit, herbs and sauces to your liking.

MYANMAR CHICKEN AND JACKFRUIT CURRY

Steps:

• Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
• Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
• Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

JACKFRUIT CURRY

Steps:

• Heat the oven to 450 degrees, adjusting the rack to the top third of the oven.
• Using your fingers, shred drained jackfruit into medium pieces, breaking apart larger stem sections, and place in a large bowl.
• Add soy sauce, coriander, paprika, garlic, ginger, turmeric, cayenne, cumin and the coconut milk. Stir carefully with a rubber spatula to incorporate, then dip in the edge of a small spoon to taste the mixture; season to taste with salt as desired.
• Transfer jackfruit mixture to a shallow, broiler-safe, 2-quart baking dish. Place in the oven and roast for 25 minutes.
• Increase heat to a high broil and roast until the top chars a bit, 7 to 10 minutes more. Let rest for 5 to 7 minutes before serving.