Jackfruit Chicken Curry

By: James Govier

Serves: 8-10


2 lbs jackfruit (cut into 1h rings)

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

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

1 tbsp garam masala

3 tsp salt (more or less to taste)

½ cup tamarind paste

4 tbsp vegetable oil

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

5 medium potatoes (peeled and quartered and par boiled)

1 can coconut milk (13.5oz)

2 cups water


1.     In a small saucepan combine onion, garlic, ginger and 2 tbsp vegetable oil and fry until oil turns yellow. Add curry powder and garam masala and fry until mixture is almost dry.

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

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

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

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