Indonesian•comfort
BHUTANESE SPICY CHICKEN STEW / JASHA MAROO
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb boneless skinless chicken thighs ((cut into 1-inch cubes))
- 4 cloves garlics ((peeled finely minced))
- 3 shallots ((peeled and chopped))
- 2 Tbsp of finely grated ginger
- 1 medium-size leek ((cut into slices and wash properly-refer to notes))
- 1 large tomato ((dice))
- 4 red chilis ((seeded if you like and cut into small pieces))
- Salt to taste
- 1 cup chicken stock
- 1 small bunch of cilantro leaves for garnish
- 2 Tbsp of oil
Instructions
- 1
Preheat a wok or skillet with lid and add in oil. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color. Pour in the chicken stock and bring to a boil. Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through
- 2
Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves