Jasha Maroo

Description
Real chicken and chilies often mix while made with other vegetables and served with other dishes. You can make the chicken-based stew spicier and bolder while adding other vegetables.

For the poultry/stew base

 * 2 lbs. chicken
 * 4 tbsp. vegetable oil
 * 4 cloves garlic, crushed
 * 2 onions, sliced or minced
 * 2 tomatoes, chopped
 * 4 green chillies, cut into small pieces or (4 ¾ tablespoons chilli powder)
 * 1 tsp. curry powder, optional
 * 2 tsp. salt

To garnish (optional)

 * fresh cicely
 * cilantro
 * 1 cup peas
 * chili leaves

Directions

 * 1) Cut chicken into very small pieces about the size of peas (remove or leave bones as desired). Place in a saucepan and add water and 4 tablespoons oil and bring to a boil.
 * 2) Add garlic, salt, green chilies, tomatoes, curry powder (optional), and ginger to taste. Lower heat slightly and boil for another 5-10 minutes, stirring occasionally.
 * 3) The dish should have some liquid while hot. Serve plain with other other dishes. Garnish with cicely, cilantro, peas, and chili leaves, if desired.