If Ema Datshi is the king of Bhutan, then Jasha Maru is undoubtedly its comforting prince, and above all, less spicy! It's a dish made with diced chicken where ginger is the dominant flavor: it adds a lovely taste without being fiery. It's the quintessential family dish, the one that fills Bhutanese kitchens with the aroma of garlic, coriander, and mustard oil. Naturally gluten-free, it's very simple: no cream or flour is used to thicken the sauce, but rather a reduction of the meat juices and aromatics. The only difficulty will be finding mustard oil, but you can substitute it with mustard or mustard seeds infused in olive oil. This dish offers a beautiful balance between the chicken and the spiciness of the green chilies (it's up to you how many you want to use). Ideal for those who wish to discover Himalayan cuisine with a complete and protein-rich dish, Jasha Maru is traditionally served with typical Bhutanese red rice or simple white or brown rice which will absorb its fragrant broth.
Ingredients
Preparation
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Sear the meat: Heat the oil in a large skillet. Add the chicken and stir-fry over high heat until it begins to brown.
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Adding the herbs: Add the onion, garlic, and especially the ginger (don't be shy with the amount, it's the heart of the dish!). Cook for 3 minutes, stirring occasionally.
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Simmer: Stir in the tomatoes, green chilies, and salt. Pour in the water, cover, and simmer over medium heat for about 15 minutes. The chicken should be very tender and the liquid should have reduced to a rich, concentrated sauce.
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The finishing touch: Just before serving, sprinkle generously with fresh coriander and mix.
Note
For an even more traditional version, you can add a pinch of Sichuan pepper (Thingay) at the end of cooking. This will impart a subtle lemony note and that unique tingling sensation typical of Bhutan. This pepper grows wild in the forests of the Himalayas.
