Holidays & Special Occasions
Jasha Maru
Ingredients
- - 700 g Chicken, cut into pieces
- - 3 medium Tomatoes, chopped
- - 1 large Onion, sliced
- - 3 whole Garlic cloves, minced
- - 1 tbsp Fresh ginger, grated
- - 3 whole Green chilies, sliced
- - 1 tsp Ground coriander
- - 2 tbsp Vegetable oil
- - 200 ml Water (3/4 cup)
- - 1 tsp Salt (to taste)
- - 2 tbsp Fresh coriander leaves, chopped (for garnish)
Method
- Heat the oil in a pot and sauté the onion until golden.
- Add the garlic and ginger, and cook for 1 minute until fragrant.
- Add the chicken pieces and sear on all sides for 5 minutes.
- Add the tomatoes, chilies and ground coriander, and cook for 5 minutes until the tomatoes break down.
- Pour in the water, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender.
- Uncover and simmer for a further 5 minutes to thicken the sauce.
- Season with salt, garnish with fresh coriander, and serve hot with red rice.
Introduction: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily cheese-based stews.
Cultural Background: Jasha Maru is a spicy, tomato-rich chicken stew often prepared for special occasions and honoured guests, reflecting a slightly more elevated dish than the daily cheese-based stews. Its warming spice blend and generous use of tomato and chili make it a celebratory centrepiece at gatherings and family celebrations.
Tips: Searing the chicken first builds a deeper flavour base for the stew. Use bone-in chicken pieces for a richer, more traditional result.
Variations: Add diced potatoes for a heartier, more filling version. Stir in a spoonful of crumbled datshi cheese near the end for a creamier variation.
Vegetarian/Vegan: No authentic vegetarian version exists; this dish is centred on chicken.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through.
FAQs:
Q: Can I use boneless chicken?
A: Yes, though bone-in pieces give a richer, more traditional flavour to the sauce.
Q: Is this dish very spicy?
A: It has a warm, moderate heat; adjust the number of chilies to taste.