Bhutan mesmerizes me.
The ancient hills, snow-cloaked and sombre.
The sylvan valleys. Verdant green.
The bubbling mountain streams. Impatient and loquacious.
The daunting hairpin bends. To be fair, the travel guide had warned us loud and clear, a hairpin bend every 7 seconds !!! I shut my eyes, clench the seat and say a silent prayer each time the driver, calm and unperturbed, humming a catchy Bhutanese tune, maneuvers a bend.
The whitewashed chortens at every turn. Nondescript and stark.
The prayer flags in a myriad hues. Fluttering in the breeze in carefree abandon.
The majestic awe-inspiring dzongs. Adorned with the most intricate of carvings. And the most fascinating of murals.
The disciplined rows of prayer wheels. A solitary monk in crimson robes spins them. Patiently.
The rhododendron forests in violent reds and pompous pinks.
The conifer woods that stretch for miles to the distant horizons.
Leisurely time-stops-still afternoons of archery.
Or a boisterous band of just-inducted monks enjoying a bout of football.
And an earthy yet delectable dinner of red rice and jasha maroo.
Jasha Maroo. A rustic chicken stew. Chicken cooked in a medley of onions, leeks and tomatoes. The warmth of ginger. The fire of chillies. A profusion of coriander leaves to finish the dish with.
A must-try the next time you are yearning for a chicken curry !!!
Jasha Maroo (Light Chicken Stew, Bhutanese Style)
Ingredients
- 500 g chicken curry cuts
- 3 onion finely chopped
- 2 tomatoes finely chopped
- 6-7 cloves garlic finely chopped
- 1 leek washed and finely sliced
- 4-5 green chilies slit
- 1 tbsp ginger paste
- 1/2 tbsp green chili paste
- 1/4 cup coriander leaves finely chopped
- 1.5 tbsp oil
- salt to taste
Instructions
- Heat oil in a pan, when smoking hot, throw in the garlic. Saute till light brown.
- Add the ginger paste and chili paste, saute for a minute or two.
- Add the chopped onions, leeks and chicken pieces, sprinkle in a little salt. Cook over a high flame for 5-7 minutes.
- Throw in the chopped tomatoes and green chilies, stir-fry for 5 odd minutes.
- Add 2.5 cups of warm water, cover and cook over a medium flame till the chicken is cooked to perfection.
- Adjust seasonings.
- Finish with a garnish of chopped coriander leaves and serve hot with red rice.
Hello maumita di.. as I am going through balanced diet I tried this stew.. it’s so healthy and easy and delicious.. thank you so much for sharing this recipe and helped me to get a dish from Bhutan.. thanks a lot di.
@Saddhi Thanks for stopping by! Immensely glad that you enjoyed this recipe. 🙂
@Krati Thank you for stopping by :). Im so glad that you liked it 🙂 🙂
Wow!! I am impressed Maumita with your writing. Loved reading it, to be honest I felt I was in Bhutan for a moment!!