Jackfruit Chicken Curry

By: James Govier

Serves: 8-10


2lbs jackfruit (cut into 1h rings)

¼cup each: Onion, garlic, ginger- finely diced

4tbsp curry powder (or more for a spicier dish)

1tbsp garam masala

3tsp salt (more or less to taste)

½cup tamarind paste

4tbsp vegetable oil

1whole chicken (apx 5lb) chopped into 1-2 inch pieces (bone in)

5medium potatoes (peeled and quartered and par boiled)

1can coconut milk (13.5oz)

2cups water


1.     In a small saucepan combine onion, garlic, ginger and2 tbsp vegetable oil and fry until oil turns yellow. Add curry powder and garammasala and fry until mixture is almost dry.

2.     In a large saucepan heat 2 tbsp vegetable oil untilhot, then add processed chicken, salt and fry until 2/3 cooked.

3.     Add jackfruit, potatoes and 2 cups water and simmerfor 5 minutes.

4.     Stir in tamarind paste, coconut milk and dry mixturefrom step 1, and simmer 5-10 minutes. Salt to taste.(it may take quite a bit toreach optimal taste)

5.     Serve over rice of your choice. (I prefer jasmine orbasmati) A spicy sambal or chutney goes great with this dish.