Curried Chicken with Bell Pepper and Jackfruit
I’ve mentioned this once in a previous post. Jackfruit, that tropical produce about the size of a basketball with spiked skin, is often described as a fruit that “smells like hell but tastes like heaven.” You will not want to enter a room in which fresh jackfruit has been stored. Jackfruit is quite abundant in the Mindanao island of southern Philippines. If my memory serves me right, Philippine Airlines may have once banned bringing the fresh fruit on board the passenger cabin precisely because of the stench it creates, especially in an enclosed environment.
Despite its aromatic reputation, jackfruit is a tasty, delightful fruit. I’ve posted a recipe using jackfruit as an ingredient in banana eggrolls. I know that the unripe, green version of this fruit is used in curry dishes, but I’ve never seen a recipe that uses the ripe, yellow jackfruit.
The best way I could describe the taste and texture of ripe jackfruit is that it is similar to ripe mango. Mango chicken is quite a common dish prepared in Asian cuisine, so I thought maybe, a curried chicken dish substituting mango with ripe jackfruit would work quite well.
The good news is that jackfruit is available seeded and canned at most Asian grocery stores everywhere.
1 boneless, skinless chicken breast, cut into bit-sized cubes
1 small green bell pepper, seeded and sliced into 1/2-inch squares
1/2 can (about 10 oz) yellow (ripe) jackfruit, quartered
4 cloves garlic, peeled and crushed
1 small onion, chopped
1 small tomato, sliced into small cubes
2 tbsps Olive oil
2 tbsps soy sauce
1 tsp curry powder
1/4 cup green onion, shopped, for garnish
Heat Olive oil in a large wok in medium heat. Add garlic and saute until golden brown. Add onions and tomatoes and cook for about a minute. Add chicken pieces. Stir cook for two minutes. Add soy sauce and curry power. Stir and cook for three minutes. Turn off heat and add jackfruit, stirring constantly. Transfer to a serving plate and garnish with green onions.