About this recipe:This is popular chicken dish during the season when jack fruits become widely available. The curry sauce is not thick, but rather a bit light. It is spicy, and is served with plain white rice.
1-teaspoon powder of cardamoms, cinnamon sticks, black pepper balls and cloves
water as needed
4-5 bay leaves
1 kg chicken
Salt as needed
1-1.5 cups of jackfruits seeds
Heat a pan with oil. Add the ginger, garlic and onion pastes, cumin, turmeric, red chili, cardamom, cinnamon stick, black pepper ball and clove powders. Stir and pour 1 cup of water and sprinkle the bay leaves. Cook for 5-6 minutes until the water dries up a bit and the oil starts to simmer on top.
Add the chicken pieces and sprinkle the salt. Cook for 15-20 minutes on low heat with lid on while stirring every now and then.
Add the jackfruit seeds when the water dries further and the oil simmers on top.
Stir and mix well. Cook with lid on for 10 minutes.
Add 3 cups of water and cook on low heat for another 15 minutes.
A flavorful smell will come out when the chicken is ready. The gravy will not be thick, but rather a bit watery.