作法
- 於厚重鍋中加熱油。雞肉每面煎6分鐘。
- 加入洋蔥丁炒6分鐘。加入大蒜、薑與乾辣椒,拌炒90秒。
- 加入孜然與鹽,翻炒30秒。
- 加入番茄瓣與縱切青辣椒,煮4分鐘。
- 倒入水煮至微沸。加蓋煮25分鐘。
- 打開蓋子再煮10分鐘略收稠。撒上香菜。搭配紅米飯享用。
Common questions
Can 賈夏馬魯雞 be made ahead?
賈夏馬魯雞 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
How spicy is 賈夏馬魯雞?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Bhutan; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 賈夏馬魯雞 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 賈夏馬魯雞 to make at home?
賈夏馬魯雞 is approachable for a home cook with basic stove skills — total time about 60 minutes, no special technique required.
Can 賈夏馬魯雞 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
賈夏馬魯為不丹的咖哩雞——是不丹最常吃的雞肉料理。此菜反映不丹的料理智慧:雞肉比犛牛或牛肉便宜,料理也不需昂貴的起司。低海拔不丹家庭也較容易取得雞肉。
