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Chicken curry with jackfruit


  • Cook the floured chicken in a thin layer of hot oil until golden brown all over. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the red onion and garlic until tender, regularly stirring and scraping the bottom as you do so.
  • Then add the galangal, turmeric, chilli paste, tamarind and chillies. Mix well and briefly cook to toast the spices.
  • Add the curry and kaffir lime leaves, and briefly toss.
  • Turn the heat down and add the coconut cream, milk and water with 250 ml stock, the fish sauce, lime juice and sugar. Mix well, add the jackfruit and simmer for about 10 mins, adding more stock if needed. Taste for seasoning.
  • When the jackfruit is tender, return the chicken, toss to coat well and briefly cook to heat.
  • Serve on a bed of steamed rice.


  • vegetable oil
  • 1 whole chicken, portioned
  • rice flour
  • 1 red onion, finely chopped
  • 5 garlic cloves, finely sliced
  • 1 heaped tspn grated fresh galangal (or ginger)
  • 1 heaped tspn grated fresh turmeric (or ½ tspn ground turmeric)
  • 1 heaped tspn chilli paste
  • 1 heaped tspn tamarind paste
  • 3-5 small chillies, seeded & finely sliced
  • 4 fresh curry leaves
  • 4 fresh kaffir lime leaves
  • 250 ml coconut cream
  • 250 ml coconut milk
  • ¼ cup coconut water (optional)
  • 250+ ml chicken stock
  • a good splash of Asian fish sauce
  • juice of 1 lime
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 1 small young (green) jackfruit, peeled & cubed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm