Young jackfruit cooked with coconut milk and spices.


800 g young jackfruit, diced
1000 ml coconut milk
5 teak leaf
2 bay leaf
2 cm lemongrass
1000 ml coconut water
½ whole chicken, cut into 4 pieces
15 shallot
6 garlic clove
8 candle nut
135 g palm sugar
½ tablespoon salt
2 ½ tablespoon coriander

Cooking Instructions:
1. Blend shallot, garlic, candle nut, palm sugar, salt and coriander in a food processor.
2. Put the spice paste, young jackfruit, coconut milk, teak leaf, bay leaf, lemongrass, coconut water in a pan and . Stir until they are well mixed and boiling.
3. Cooked them until only half of the liquid left in the pan.
4. Add the chicken, stir.
5. Lower the heat, close the lid, let it simmer until almost all the liquid is gone.
6. Serve over rice.