Myanmar Chicken And Jackfruit Curry Recipes

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.

Steps:

• Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
• Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

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!

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.