Jasha maroo recipe

A thin, fiercely hot Bhutanese chicken broth built on bone-in pieces, tomato and a handful of split green chilies rather than ground spice.

1 houreasy9 ingredients

Ingredients

• 800 g chicken
• 6 green chili
• 3 tomatoes
• 1 leek
• 8 clove garlic
• 30 g ginger
• 4 shallots
• 1 bunch cilantro
• 30 g butter

How to make Jasha maroo

1. Chop 800 g of bone-in chicken into small pieces, bone and all. The bone is what gives the broth its body, so do not use boneless breast.
2. Crush 8 garlic cloves and 30 g ginger in a mortar. Slice 4 shallots and 1 leek, and split 6 green chilies lengthwise, seeds left in.
3. Melt 30 g butter in a pot and cook the shallots, garlic and ginger 3 minutes without letting them colour.
4. Add the chicken and stir 5 minutes, until it loses its pink.
5. Add 3 chopped tomatoes and the chilies, cook 5 minutes until the tomatoes collapse into the fat.
6. Pour 750 ml water, salt, and simmer uncovered 30 minutes. Keep it thin. This is a brothy stew, not a thick curry, so do not reduce it down.
7. Drop in the leek for the last 5 minutes so it keeps some bite.
8. Off the heat, stir in a good handful of chopped cilantro and serve over Bhutanese red rice.

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