Estimated Nutrition (whole recipe, rough)
Counts 7 of 12 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Jackfruit | not in our table | 0 |
| Galangal | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ lb (250 g ) jackfruit
- 5 shallots
- 10 candlenuts
- 10 garlic cloves
- 4 Indian bay leaves / salam
- 2 inches bruised galangal
- 2½ tsp (12 g) coriander seeds
- 1¼ tsp (6 g) cumin
- ¼ cup (62 ml ) coconut sugar
- 2 cup (500 ml) coconut milk
- 2 tsp (30 g) tamarind
- 2 lb (1 kg ) chicken (cut into small pieces with bone)
Directions
Cut jackfruit into 1 inch -thick pieces and wash.
Boil jackfruit in water until tender. Drain.
Grind shallots, candle nuts, garlic, salam leaves, and galangal together until fragrant. Add the chicken pieces and toss to coat.
Stir-fry chicken until it changes color. Add 4 cups of water and coconut sugar, and bring to a boil .
Add jackfruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done; bring back to a boil.
Serve hot with rice.