Jasha Maroo - Bhutanese Spicy Chicken Stew

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 green chili peppers, sliced 2 green chili peppers, sliced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until they turn golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the diced tomatoes and sliced green chili peppers to the pot. Cook until the tomatoes soften.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
6. 6.
   Add the spice mixture to the pot and cook for a minute, stirring well to coat the ingredients.
7. 7.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
8. 8.
   Pour enough water to cover the chicken and bring the stew to a boil.
9. 9.
   Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the chicken is tender and cooked through.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra kick of spiciness, add more red chili powder or increase the number of green chili peppers.
• Serve Jasha Maroo with steamed rice or Bhutanese red rice for a complete and satisfying meal.
• Adjust the amount of water according to your desired consistency of the stew.
• To save time, you can use pre-cut boneless chicken pieces.
• Leftovers of Jasha Maroo taste even better the next day as the flavors continue to develop.

Serving advice

Serve Jasha Maroo hot in individual bowls, garnished with fresh cilantro leaves. Accompany it with steamed rice or Bhutanese red rice for a wholesome and satisfying meal.

Presentation advice

Present Jasha Maroo in a vibrant bowl, allowing the rich red color of the stew to stand out. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness.