Jicken Curry | Raw Jackfruit Mock Chicken Curry | Indian Meat Alternatives

Vegan Chicken Curry Recipes

Raw jackfruit’s unique meaty texture works wonders across a whole range of dishes including curries, side dishes, and kebabs.

Have you tasted Raw Jackfruit Mock Chicken Curry? If not, you’re in for a surprise! This strongly flavoured curry is a treat to the senses with every bite. If you are a meat eater transitioning to a plant based lifestyle or just someone who loves to experiment, this uniquely textured dish is for you.

Raw jackfruit is used in many Asian cuisines! It is popularly used in coastal Karnataka, Kerala, West Bengal and Srilanka. In addition, the raw jackfruit’s unique meaty texture works wonders across a whole range of dishes including curries, side dishes, and kebabs.

Our Raw Jackfruit Mock Chicken Curry is made by cooking raw jackfruit in a myriad of spices. Much like meat, the jackfruit itself doesn’t have much flavour, but is great when marinated or cooked with spices as it absorbs them all! What’s more? In addition, we don’t use a single drop of oil or dairy in making this dish. We also show you how to cook it to best preserve nutrition.

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Whole Food Plant Based Raw Jackfruit Curry / Mock Chicken Curry

Course: Course 2: Vegetable Dishes & Side Dish for Course 3: Grain Dishes for Lunch & Dinner Meals, Meat Replacement Dishes
Cuisine: Karnataka Recipe from South India
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people

INGREDIENTS

1 cup Tender Jackfruit peeled and chopped
1 Green Chilli slit
1 cup Water
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)

Raw Jackfruit Mock Chicken Curry Masala

2 tsp Coriander Powder
1/4 inch Cinnamon Stick
2 Cloves
2 inch Fresh Ginger minced
2 small Tomato chopped
1 tsp Fennel Seeds
1 tsp Poppy Seeds
1/2 tsp Turmeric Powder
1/4 tsp Black Pepper
1 handful Fresh Coriander Leaves
4 pods Cardamom

Coconut Paste

1 cup Fresh Coconut grated
1/2 cup Water

INSTRUCTIONS

1. Peel and chop the tender jackfruit for a yield of one cup.
2. Heat a pan and lightly roast poppy seeds until they turn light brown or pop, and transfer to a plate to cool.
3. Boil the jackfruit with slit green chilli in water. Add more water in intervals if you desire a thinner gravy.
4. Chop the tomato and mince the ginger.
5. Blend together the roasted poppy seeds, cinnamon, clove, cardamom, fennel seeds,, tomato, ginger and the remaining ingredients for the masala. Add water while blending if required.
6. Add the ground masala to the jackfruit when it is about 3/4 cooked.
7. Once cooked, take it off the stove and mix in miso paste.
8. Grind the coconut with water to make coconut paste. Add this to the cooked jackfruit and mix well.
9. Garnish with coriander leaves and serve hot with rice or jowar roti!

Nutrition Science Highlights for WFPB Raw Jackfruit Mock Chicken Curry Recipe

1. Why not chicken? Meat and fish have been shown to cause heart disease, cancer, infertility, diabetes, hypertension, and endless other chronic lifestyle diseases. If you are a non-vegetarian, you can enjoy the texture and flavour of meat dishes by substituting meat with mock meats, or even better, using meaty whole plant foods, such as mushroom, raw jackfruit, yam, and legumes.
2. Why miso paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
3. Why spices? Spices are among the healthiest foods on the planet in terms of their ability to prevent and reverse chronic diseases. They pack the highest antioxidant:calorie ratio. Just one pick of spice powders exponentially increases the antioxidant content of any dish. Dishes like these, that have many strong spices, are a great way to amp up the health quotient of our everyday meals. Spices are among the healthiest foods on the planet in terms of their ability to prevent and reverse chronic diseases. They pack the highest antioxidant:calorie ratio. Just one pick of spice powders exponentially increases the antioxidant content of any dish. Dishes like these, that have many strong spices, are a great way to amp up the health quotient of our everyday meals.
4. Why not tadka? Tadka, thaaLippu, oggaraNe. Tempering spices in oil is quintessential to Indian cuisine. This practice may have started as a compromise when whole nuts were unavailable, and indeed, is more common in inland, drier areas where nuts do not grow easily, all year round. You can enjoy the taste and fragrance, though, by just dry roasting the spices you require, without the oil, or even better, mixing spice powders directly into your dish!