Slow Cooker Jasha Maroo (Minced Chicken in Tomato gravy)

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This is one of the favorite dishes in Bhutan. I like to have this dish in a rainy day like soup watching Masterpiece mystery in PBS.

INGREDIENTS:

1 chicken
1 cup chicken stock
2 tbsp of vegetable oil
2 cloves garlic, crushed
2.5 cm (1 in) cube of ginger, crushed or julienned
1 onion, sliced
1 tomato, chopped
2 tbsp tomato paste
2 chilies, diced (variable preference)
1 tsp chili powder
1 tsp salt

CHEFS NOTES

This dish may be a little hot to decrease it skip the chili powder.

DIRECTION:

Cut chicken into very small pieces about the size of peas (remove or leave bones as desired)
The bones allow a greater flavor and one way of managing the bone issue is to remove them from the cooked dish prior to serving.
Place chicken and tomato in slow cooker and add chicken stock.
Add rest of the ingredients and Cook on low for 8 hrs or high for 3 hrs
The dish should have some liquid when cooked. Garnish with cilantro. Serve with rice. or have as soup.