Entree: Bhutan – Jasha Maru (Bhutanese spiced chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground chicken
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped, approx. 5 1/4 oz (150 g)
- 2 tbsp (20 g) fresh ginger, minced
- 4 cloves garlic, minced, approx. 0.42 oz (12 g)
- 4 green chilies (serrano or Bhutanese green chiles), sliced, approx. 1 7/16 oz (40 g)
- 2 medium tomatoes, chopped, approx. 10 5/8 oz (300 g)
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) chicken broth
- 1 tbsp (15 ml) soy sauce
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice or lemon juice
- 3 cups (570 g) cooked red or white rice, for serving

Show original ingredient measurements

- 1 lb (454 g) ground chicken
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped, approx. 150 g
- 2 tbsp (20 g) fresh ginger, minced
- 4 cloves garlic, minced, approx. 12 g
- 4 green chilies (serrano or Bhutanese green chiles), sliced, approx. 40 g
- 2 medium tomatoes, chopped, approx. 300 g
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) chicken broth
- 1 tbsp (15 ml) soy sauce
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice or lemon juice
- 3 cups (570 g) cooked red or white rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 4–5 minutes.
2. Add the minced ginger, garlic and sliced green chilies and cook 1–2 minutes until fragrant. Stir in the turmeric, ground coriander and cumin and toast briefly.
3. Increase heat to medium-high and add the ground chicken, breaking it up with a spoon. Cook until the chicken is no longer pink and begins to brown, about 6–8 minutes.
4. Add the chopped tomatoes, soy sauce and chicken broth. Bring to a simmer, reduce heat to medium-low and cook until the sauce thickens and flavors meld, about 8–10 minutes. Taste and adjust salt and pepper.
5. Stir in chopped cilantro and lime juice just before serving. Spoon the Jasha Maru over warm cooked rice and serve immediately.