Jasha Maroo (Light Chicken Stew, Bhutanese Style)
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.
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.