Main
Jasha Maroo
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
4 servings
- Chicken — to buy600 g (1 1/3 lb) chicken (boneless thighs), cut into pieces
- Onion — to buy1 onion, thinly sliced
- Tomato — to buy2 tomatoes, diced
- Red chili — to buy4 red chilies, chopped
- Garlic — to buy3 garlic cloves, crushed
- Ginger — to buy1 x 2 cm (3/4 in) piece ginger, grated
- Fresh cilantro — to buy1 bunch fresh cilantro, chopped
- Olive oil — to buy2 tbsp oil
- Water — to buy150 ml (2/3 cup) water
- Salt — to buy1 pinch salt
Preparation
Cut the chicken into roughly 3 cm pieces for even cooking.
Heat the oil in a pot over medium-high heat and sauté the sliced onion for 4 minutes until lightly caramelized.
Add the garlic and ginger and stir for 1 minute until fragrant.
Add the chicken and sear for 5 minutes, stirring regularly, until browned on all sides.
Add the diced tomatoes and chopped chilies, and stir for 2 minutes until the tomatoes start releasing their juice.
Pour in the water, cover and simmer over low heat for 15 minutes until the chicken is cooked through and the sauce has thickened.
Uncover and reduce for 3-4 minutes more if the sauce is still too thin.
Sprinkle with chopped fresh cilantro just before serving, with Bhutanese red rice.