One of the requirements of applying for the scholarship is submission of an original recipe that includes local fruit as a main ingredient.
2 lbs jackfruit (cut into 1" rings)
¼ C each: Onion, garlic, ginger- finely diced
4 tbsp curry powder (or more for a spicier dish)
1 tbsp garam masala
3 tsp salt (more or less to taste)
½ C tamarind paste
4 tbsp vegetable oil
1 whole chicken (apx 5lb) chopped into 1-2 inch pieces (bone in)
5 medium potatoes (peeled and quartered and par boiled)
1 can coconut milk (13.5oz)
2 C water
In a small saucepan combine onion, garlic, ginger and 2 tbsp vegetable oil and fry until oil turns yellow. Add curry powder and garam masala and fry until mixture is almost dry.In a large saucepan heat 2 tbsp vegetable oil until hot, then add processed chicken, salt and fry until 2/3 cooked. Add jackfruit, potatoes and 2 cups water and simmer for 5 minutes. Stir in tamarind paste, coconut milk and dry mixture from step 1, and simmer 5-10 minutes. Salt to taste.(it may take quite a bit to reach optimal taste). Serve over rice of your choice. (I prefer jasmine or basmati) A spicy sambal or chutney goes great with this dish.