Jasha Maru

Method

Heat oil in a large heavy-bottomed pan or wok over medium-high heat. Add the whole dried chillies and toast them briefly until fragrant, then remove and crush lightly. Add onions to the pan and fry until golden brown. Stir in the garlic and ginger, cooking for 2 minutes until aromatic. Add the diced chicken and fry, stirring occasionally, until the meat is sealed and begins to colour. Add the crushed chillies, turmeric powder, salt, and fresh tomatoes to the pan, stirring well to combine. Pour in the water and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced slightly. Finish with fresh coriander leaves and serve hot with steamed rice.