Jasha maru is a lively Bhutanese chicken stew built from tomatoes, ginger, garlic, and fresh chiles. It is simple to make but deeply aromatic and warming.
Cook the chicken with the aromatics until the tomatoes collapse into a thin sauce, then reduce it just enough to coat the meat while keeping the dish spoonable.
Add the chiles to taste, but keep enough for the characteristic fresh heat and aroma.
Serving Suggestions
Serve with Bhutanese red rice or steamed white rice, plus a crisp cucumber salad.
Recipe Notes
Refrigerate leftovers for up to 3 days. The flavour becomes rounder after resting overnight.
Bhutanese Jasha Maru (Spicy Chicken Stew)
A bright Bhutanese chicken stew with tomatoes, ginger, garlic, and plenty of fresh chile.
Ingredients
Equipment
Method
Build the stew:
- Heat the oil in a heavy saucepan over medium heat. Add the onion and cook for 6 minutes, until soft and lightly golden.
- Add the ginger, garlic, and half the chiles. Cook for 1 minute, until fragrant.
- Add the chicken and salt. Stir until the pieces are coated and cook for 5 minutes, until the outside is no longer pink.
Simmer and serve:
- Add the tomatoes and water. Bring to a simmer, cover, and cook for 25 minutes, stirring occasionally, until the chicken is tender and the tomatoes form a loose sauce.
- Remove the lid and simmer for 5 minutes if the sauce needs thickening. Stir in the remaining chiles and half the coriander.
- Serve hot over red rice and scatter with the remaining coriander.
Nutrition
Notes
- Use a mix of mild and hot chiles to make the heat easier to control.
- Jasha maru is meant to be saucy rather than dry, so do not reduce it until all liquid is gone.
