National Dish Bhutan: Jasha Tshoem (Recipe)
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Meet Jasha Tshoem, a warming Bhutanese chicken curry that carries the clean, bright flavours of the Himalayas straight into your kitchen. Tender pieces of chicken simmer with ginger, garlic and fiery green chillies until everything comes together in a fragrant, gently spiced sauce. It is the kind of dish that fills a house with a wonderful aroma long before anyone sits down to eat — simple to make, generous to share and quietly unforgettable.
About Jasha Tshoem
Jasha Tshoem is a traditional Bhutanese chicken curry built on a base of fresh herbs and warming spices. The dish reflects the rich culinary culture of Bhutan and brings the flavours of the Himalayas directly to your table. A careful balance of aromatic and pungent ingredients turns it into a genuine taste experience rather than just another weeknight curry. Cooking it is also an excellent way to get to know new techniques and traditions from a corner of the world with a food culture all of its own.
Ingredients (serves 1–2)
- 500 g chicken breast, diced
- 2 onions, finely chopped
- 2–3 garlic cloves, chopped
- 1 piece of ginger (about 2 cm), freshly grated
- 2–3 green chillies, finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- 200 ml coconut milk
- Fresh coriander leaves, to garnish
- Salt to taste
- Vegetable oil, for frying
Shopping for the ingredients
When shopping for Jasha Tshoem it pays to choose good-quality produce. Visit a local market for fresh chicken and fresh herbs, both of which make a noticeable difference to the finished curry. Pick your chillies according to how much heat you actually enjoy — Bhutanese cooking is famously fiery, but the recipe works beautifully at a gentler level too. Using organic ingredients can intensify the flavour and bring health benefits into the bargain.
Preparing the dish
Good preparation is what allows all the flavours in Jasha Tshoem to shine. Start by cutting the chicken into even cubes so that everything cooks through at the same rate. Then turn to the onions, garlic, ginger and chillies, chopping them as finely as you can. These four make up the aromatic base of the curry, so use them fresh rather than reaching for jars or pastes. Measuring out the spices before you begin keeps the cooking itself calm and unhurried.
Step-by-step instructions
- Heat the vegetable oil in a large pan.
- Add the onions and fry until golden brown.
- Stir in the garlic, ginger and chillies and cook briefly to release their aroma.
- Add the diced chicken and fry until lightly browned on all sides.
- Scatter over the turmeric, cumin and ground coriander and mix everything thoroughly.
- Pour in the coconut milk and let the curry simmer for 15–20 minutes, until the chicken is cooked through.
- Season with salt to taste and garnish with fresh coriander leaves.
Gluten-free / lactose-free version
Jasha Tshoem is easily made gluten-free and lactose-free. Stick to naturally gluten-free ingredients throughout, and note that the coconut milk already serves as an excellent dairy-free stand-in for cream. Do check that your spice blends contain no hidden gluten-based fillers, as ready-mixed powders sometimes do. That way you can enjoy this delicious curry without compromising on any particular dietary need.
Tips for vegans and vegetarians
For vegans and vegetarians, Jasha Tshoem adapts readily: simply replace the chicken with tofu or vegetables. Both soak up the spices and coconut milk just as well and keep the dish every bit as aromatic and satisfying. Courgette, peppers and aubergine are all excellent choices, and a mushroom-forward version sits nicely alongside a classic Shamu Datshi. Beyond the main ingredient, the spices and herbs can of course be varied to taste.
More tips and tricks
A few simple habits will improve your Jasha Tshoem considerably. Experiment with the spicing until you land on the balance that suits you. Cook the curry ahead of time if you can — the flavours deepen noticeably after a night in the fridge. Serve it with freshly cooked basmati rice or flatbread for a complete meal, or with red rice in the Bhutanese manner, as you would with a Shakam Paa.
Adapting the recipe to your taste
Because Jasha Tshoem is such a flexible dish, it is easy to shape around your own preferences. Add vegetables such as broccoli or carrots for extra texture and nutrition. For a sharper kick, use more chillies or stir in a little chilli powder — take it far enough and you approach the heat of a proper Ema Datshi. The curry can also be enriched with nuts such as cashews for a creamier finish.
Ingredient substitutions
There is plenty of room to swap things around in Jasha Tshoem. Instead of chicken, seitan or tempeh work well for vegan versions, while yak or beef gives a heartier result. The coconut milk can be replaced with soya milk or oat milk to change the consistency, though the sauce will be a touch lighter. Let your creativity run and try different combinations until you have created exactly the dish you want.
Drink pairing ideas
The right drink lifts a plate of Jasha Tshoem considerably. A refreshing mango lassi complements the spices and takes the edge off the heat. Tea is another natural partner — green tea, a spiced chai, or the buttery salted Suja that Bhutanese households drink throughout the day. If you prefer something alcoholic, a light beer or a fruity white wine both make sensible choices.
Serving and presentation ideas
Jasha Tshoem deserves a presentation as appealing as its flavour. Serve the curry in an attractive bowl and garnish it generously with fresh coriander leaves. Colourful vegetables or freshly baked bread on the side make for a striking visual contrast. A few lime wedges or a scattering of chilli flakes add both colour and an extra layer of flavour at the table.
A bit of history
Bhutanese cooking is a central part of the cultural identity of this small Himalayan kingdom. Dishes like Jasha Tshoem are not merely culinary specialities but expressions of the country’s hospitality and tradition. The reliance on fresh ingredients and a broad range of spices reflects Bhutan’s landscape and climate, where mountain valleys yield distinctive produce. The dish is a prime example of how food binds communities together and captures cultural values — one of the clearest windows into Bhutanese cuisine.
More recipe ideas
Summary: Jasha Tshoem
Jasha Tshoem is a delicious illustration of the variety in Bhutanese cooking. By combining fresh ingredients with aromatic spices, the dish offers not only full-bodied flavour but also a genuine glimpse into the culture and traditions of Bhutan. Whether you want to prepare a gluten-free, lactose-free or vegan version, the possibilities for adaptation are all but limitless. Let the flavours of the Himalayas inspire you and bring a piece of Bhutan into your own kitchen.
