Jasha Maroo

Ingredients

• 1⅛ lbChickenbreast or thigh, cut into bite-sized cubes
• 2Onionfinely diced, fried first
• 2Tomatodiced, adds juice and acidity
• 4 clovesGarlicfinely chopped
• 1 tbspGingerfreshly grated or as paste
• 3Green chilislit lengthways or sliced
• 2 tbspVegetable oilfor frying
• 1⅔ cupsChicken stockfor simmering; warm water as substitute
• Saltto taste
• Cilantrochopped, sprinkled on before serving
• 1leekthinly sliced, fried with the onions (optional)
• 7 ozRed ricecooked as a side (optional)

Method

1. Cut the chicken into bite-sized cubes. Finely dice the onions, dice the tomatoes, finely chop the garlic, slit the chilies lengthways or slice them, and grate the ginger. If you're using leek, slice it thinly.
2. Heat the oil in a wide pot over medium heat and fry the onions — along with the leek, if using — for about 6 to 8 minutes, until soft and lightly golden.
3. Add the garlic, ginger and chilies and fry for a minute or two, stirring, until fragrant.
4. Add the chicken cubes, season with salt and brown them all over on slightly higher heat, until no longer raw on the outside.
5. Stir in the diced tomatoes and let them cook down for a few minutes, until they soften and release their juice.
6. Pour in the chicken stock — or warm water instead — and bring everything to a boil.
7. Cover and simmer over medium-low heat until the meat is tender and the liquid has reduced a little; the stew should stay brothy.
8. If serving red rice, cook it meanwhile according to the packet instructions.
9. Taste for salt, scatter chopped coriander leaves over the top and serve hot, with red rice alongside.

Tips and variations

If you want it spicier, marinate the meat beforehand with garlic, ginger, turmeric and salt, then season later with cumin, coriander, chili powder and garam masala — that gives you a version closer to a curry. Warm water works in place of the stock. Leek, or extra shallots alongside the onion, brings more vegetables into the pot. If you have time, finish the stew in a slow cooker after browning (5 hours on high or 8 hours on low); if you're in a hurry, cook it briefly over high heat until the liquid has almost boiled away. It's traditionally served with red rice, ideally in deep bowls so the broth comes along.