Jackfruit Butter Chicken Recipe

Jackfruit Butter Chicken Curry is one of the most Loved recipe in India.

Jackfruit is well known as a natural meat substitute, especially in asian cuisine. It is commonly used as a pulled pork alternative. Jackfruit has a slightly sweet taste and a texture somewhat similar to pineapple. When shredded, jackfruit absorbs flavours well making it the perfect ingredient to marinate.

October is world vegetarian month and, whether you’re a die hard vegetarian from way back or are simply looking for ways to cut down your meat consumption as a means of reducing your carbon footprint, we reckon you’ll love this variation on the much loved Indian dish – Butter Chicken!

This dish replaces chicken with young jackfruit, available at Commonsense in the canned section. Jackfruit is a sustainable crop, with a single tree yielding two to three tonnes of nutritious fruit every year, with minimal maintenance.

“Vegan Butter Jackfruit” is my non traditional take on the dish Butter Chicken. 

I can’t wait to see what you all think of this mouth-watering creation. So grab a can of jackfruit and lets get cooking!!

Ingredients Jackfruit Butter Chicken Recipe

• 1 x 400g can of organic young jackfruit
• 1 onion, diced
• 2-3 garlic cloves, minced
• 1 Tbsp fresh grated ginger
• 1 Tbsp garam masala
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• zest of 1 lemon
• 2 tablespoons butter
• 1 Tbsp  sweet chilli sauce
• 1 x 400g can of organic chopped tomatoes
• a handful of fresh spinach, chopped (or silverbeet)
• juice of 1/2 lemon
• 1/2 cup cream
• salt & pepper
• 3 Tbsp natural organic unsweetened yoghurt
• fresh coriander for garnish

Method For Making Jackfruit Butter Chicken:

Also Read: Piri Piri Chicken Recipe

1. Preheat in a fan bake oven to 100*c and prepare the garlic flatbread by mixing all dough ingredients in a bowl, kneading until elastic.
2. Drain the jackfruit, rinsing well. Shred into small pieces with a fork, leaving some larger chunks for a ‘meatier’ texture in the curry.
3. Add all marinade ingredients into a small bowl, tossing through the shredded jackfruit. Cover and place in the fridge to soak for at least 20 minutes.
4. Thinly slice the onion and sauté in a pan with a dash of olive oil until translucent.
5. Add in jackfruit to fry on a high heat, stirring for 5 minutes.
6. Meanwhile, cook the rice according to the packet instructions. Remove from the heat and set aside.
7. Mix in coconut cream and crushed tomatoes. Add coconut sugar and curry powder, stirring well. Squeeze in half a lemon with a pinch of salt.
8. Leave to simmer for 20 minutes on a medium heat.
9. While the curry is reducing, begin to roll out the flatbread dough into four small rounds and cook the rice.
10. Mix vegan butter with crushed garlic and chilli flakes in a small bowl. Brush onto flatbreads while frying and pop in the oven to stay warm.
11. Once the curry is reduced to a thick consistency and is of a nice deep orange colour, it’s ready to serve.
12. Plate with a side of rice and folded flatbread. Garnish with a drizzle of coconut cream, spring onion and crushed peanuts. Enjoy!

Thanks to Nature’s Charm for sponsoring this blog post and providing the delicious jackfruit. I am so happy that I could finally share this recipe with you all!