Jasha Maru | FoodieAtlas

Ingredients

1 lb boneless chicken breast or thighs, cut into bite-sized pieces
2 large tomatoes, chopped
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, chopped (adjust to taste)
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1/2 cup water or chicken broth
Fresh cilantro, chopped (for garnish)

Instructions

Cook the Aromatics

In a large pot or skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion, minced garlic, and minced ginger. Saut√© until the onion is soft and translucent.

Add the Chicken

Add the bite-sized chicken pieces to the pot and cook until the chicken is browned on all sides.

Add the Spices

Stir in the ground cumin, ground coriander, ground turmeric, ground black pepper, and salt. Mix well to coat the chicken evenly with the spices.

Add the Tomatoes and Chilies

Add the chopped tomatoes and green chilies to the pot. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down and form a sauce.

Simmer

Pour in the water or chicken broth and bring the mixture to a boil.

Reduce the heat to low and let the stew simmer for about 15-20 minutes, or until the chicken is cooked through and the flavors have melded together. Stir occasionally.

Serve

Transfer the Jasha Maru to a serving dish.

Garnish with freshly chopped cilantro.