Chicken and Young Jackfruit in Turmeric Sauce
Ingredients
Ingredient for paste:
3 shallots
20g garlic
2cm fresh turmeric
30g dried prawns
40ml cooking oil
(blended)
Ingredients:
200g chicken breast/thigh, lightly seasoned with salt, pepper & 1 tsp cornstarch
300g young jackfruit, cut into cubes
5 chilies, deseeded
40ml cooking oil
1 bird’s eye chilli
100ml MARIGOLD Evaporated Creamer
1-3 bird’s eye chilli
1 litre chicken stock
1 fresh kaffir lime leaf
2 stalk lemongrass
2 litres water
150g long beans
1 cup water
Salt to taste
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Boil young jackfruit in 2 litres of water and salt, until it softens. Discard liquid and set aside.
Sauté paste and bird’s eye chilli and chilli until fragrant. Add bird’s eye chillies if necessary.
Then add in boiled jackfruit, chicken meat and chicken stock. Add water if necessary.
Add in lemongrass, kaffir lime leaves, long beans and cook for 10 minutes
Add in MARIGOLD Evaporated Creamer and stir until it boils for another 10 minutes.
