Jasha Maroo (Minced Chicken Tshoem) is a traditional Bhutanese recipe for a classic curry of finely-chopped chicken cooked with garlic, onions, tomato and chillies. The full recipe is presented here and I hope you enjoy this classic Bhutanese version of: Minced Chicken Tshoem (Jasha Maroo).
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Tshoem is the Bhutanese word for 'curry'. In this case it has the same meaning as the original Indian word, representing a thickened sauce or gravy which is not necessarily either hot or very heavily spiced.
Ingredients:
1 whole chicken (about 1.4kg) [or use a mix of breasts and thighs]
2 tbsp vegetable oil
2 garlic cloves, crushed
1 onion, sliced thinly
1 tomato, chopped
3 green chillies, finely chopped
1 tsp salt
Method:
Remove as much of the chicken meat from the bone as possible then chop into small, almost pea-sized, pieces. Transfer the meat to a saucepan and mix in the oil, salt and enough water to cover the meat. Bring to a boil then add the onion and reduce to a simmer. Cook for about 50 minutes, or until the meat is just tender.
Now add the add the garlic, ginger and chillies and return to a boil (add a little more water if necessary). Cook for a further 10 minutes, or until heated through. Serve hot on a bed of rice.
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