SHOW ME JACKFRUIT RECIPES

Steps:

• In a small bowl mix together the ingredients for the buttermilk and set aside
• In another bowl of medium size, begin mixing together the breading ingredients and set aside
• Add enough oil to a frying pan and turn on to medium low heat
• Drain and rinse your jackfruit. Then on a cutting board, begin cutting parts of the jackfruit that are hard or contain seeds (see photo of scraps I discarded). You want to try and leave only the parts that are stringy or soft. This will help to provide a similar texture to chicken. I experimented with leaving the pieces as is and did not care for the texture
• Once the other parts have been cut away, you should be left with pieces that you want to fry. Begin by dipping the jackfruit piece in the buttermilk mixture, then in the breading, BACK in the buttermilk, then in the breading again.
• Once completed, add it to the hot frying pan. Note: you can add them one at a time, or wait until you've completed a handful of pieces to fry together.
• If the oil in the pan does not fully cover the jackfruit pieces, keep an eye on them so that they can be rotated after 2-3 minutes. You will know if they're ready when you touch them with your tongs and the outer breading has hardened and is crispy
• Repeat until all jackfruit is fried
• Once the jackfruit is fried, transfer to a plate with 3-4 layers of paper towels so that some of the oil can be absorbed. Allow them to cool for ~4 minutes before serving
• Pair with your favorite dipping sauce (or not) and enjoy!

Steps:

• Combine all the marinade ingredients and coat the chicken breasts. Leave for 30 minutes to marinade in the fridge.

  Meanwhile, melt the butter in a large pan over a medium heat and soften the onion in it for 20 minutes, until golden brown and completely soft. Add the ginger and garlic, then stir through the chopped tomatoes with the smoked paprika, fenugreek, garam masala, chilli powder and tomato purée. Add 300ml water and simmer for 20 minutes, until thickened.

  Heat a pan with the vegetable oil. Add the chicken pieces and fry for 5-6 minutes until brown all over. You may need to do this in two batches. 

  Add the browned chicken to the curry sauce and simmer for 10 minutes with the lid on. Stir through the yogurt and coriander. Meanwhile, cook the rice according to the instructions on the packet. Serve the chicken with the basmati rice.