Bhutanese Chicken Stew with Bamboo Shoots
A comforting and flavorful stew featuring tender chicken pieces simmered with fresh bamboo shoots, chilies, and aromatic Bhutanese spices. This dish highlights the use of local ingredients and is a staple in many Bhutanese households, often served with red rice.
🧂 Ingredients
- 500 g Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 200 g Fresh bamboo shoots, thinly sliced
- 1 medium Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 Green chilies, slit or chopped (adjust to taste)
- 2 medium Tomatoes, chopped
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 500 ml Water or chicken broth
- to taste Salt
- 2 tbsp Fresh cilantro, chopped (for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until softened, about 5-7 minutes.
💡 Tip: Sautéing the onions well builds a good flavor base for the stew. - 2
Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
💡 Tip: Be careful not to burn the garlic and ginger. - 3
Add the chicken pieces to the pot and brown them on all sides. Stir in turmeric powder, cumin powder, and coriander powder. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
💡 Tip: Browning the chicken adds depth of flavor and color to the stew. - 4
Add the sliced bamboo shoots, chopped tomatoes, and green chilies to the pot. Stir well to combine.
💡 Tip: If using canned bamboo shoots, ensure they are well-rinsed. - 5
Pour in the water or chicken broth. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender, and the bamboo shoots are soft.
💡 Tip: Simmering gently allows the flavors to meld together. - 6
Season with salt to taste. If the stew is too thin, you can simmer it uncovered for a few more minutes to reduce the liquid.
💡 Tip: Adjust seasoning at the end to ensure the perfect balance of flavors. - 7
Garnish with fresh chopped cilantro before serving.
💡 Tip: This stew is best served hot with Bhutanese red rice.
💡 Pro Tips
- ✓If fresh bamboo shoots are unavailable, canned or vacuum-packed ones can be used. Ensure they are thoroughly rinsed to remove any bitterness.
- ✓For a spicier dish, add more green chilies or a pinch of dried red chili flakes.
- ✓A small piece of dried Bhutanese chili (like Dalle Khursani) can be added for authentic heat and flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of spinach or other leafy greens in the last 5 minutes of cooking.
- For a richer flavor, use chicken broth instead of water.
- Include other vegetables like sliced mushrooms or potatoes for a heartier stew.