Chicken and Young Jackfruit in Turmeric Sauce


Ingredient for paste:

  • 3 shallots

  • 20g garlic

  • 2cm fresh turmeric

  • 30g dried prawns

  • 40ml cooking oil



  • 200g chicken breast/thigh, lightly seasoned with salt, pepper & 1 tsp cornstarch

  • 300g young jackfruit, cut into cubes

  • 5 chilies, deseeded

  • 40ml cooking oil

  • 1 bird’s eye chilli

  • 100ml MARIGOLD Evaporated Creamer

  • 1-3 bird’s eye chilli

  • 1 litre chicken stock

  • 1 fresh kaffir lime leaf

  • 2 stalk lemongrass

  • 2 litres water

  • 150g long beans

  • 1 cup water

  • Salt to taste

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  1. Boil young jackfruit in 2 litres of water and salt, until it softens. Discard liquid and set aside.

  2. Sauté paste and bird’s eye chilli and chilli until fragrant. Add bird’s eye chillies if necessary.

  3. Then add in boiled jackfruit, chicken meat and chicken stock. Add water if necessary.

  4. Add in lemongrass, kaffir lime leaves, long beans and cook for 10 minutes

  5. Add in MARIGOLD Evaporated Creamer and stir until it boils for another 10 minutes.

Prep time: 25 minutes
Cooking time: 20 minutes
Serves: 3-4
MARIGOLD Evaporated Creamer (390g)