Jasha Maroo




Heat the oil in a wok. Add the chicken, garlic, onion and leek, sauté until lightly browned. Add the wine and the chillies.

Add the tomato and stir well. Dissolve the flour in chicken stock and add to the pan.

Stir thoroughly, cover and simmer on low heat for about 30 minutes or until the chicken is done and tender.

Serve hot with rice.