2 pounds boneless/skinless chicken thighs
3 tablespoons Tricnic Spicy Curry Paste
1 medium yellow onion - diced
2 cloves garlic - minced
1 stalk scallion - diced
1 spring fresh thyme
Salt & black pepper to taste
Cut 2 pounds boneless/skinless - Chicken Thighs into 1 1/2-inch pieces, add 2 tbsp TricNic Curry Paste and rub in well, allow to marinate for minimum 1 hour. 24 hours is ideal.
Heat 1 tbsp oil in a large pot over medium-high heat; cook and stir 1 yellow onion – diced, 2 cloves garlic – minced ,1 stalk scallion – diced, 1 tbsp TricNic Curry Paste and 1 sprig fresh thyme, just the leaves. Cook until the onions are fragrant and softened, about 5 minutes. Stir in chicken and cook until chicken is lightly browned, about 6 minutes.
Pour 1 cup water into the pot, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 35 minutes. Season with salt and black pepper for taste.
Tricnic Catering uses only the freshest ingredients available. We do not use pre-packaged ingredients. All our meals are prepared fresh to order and serve hot and fresh. Try us and you'll be convinced! Our recipes are authentic and time-tested. The ingredients are always fresh.
©2013- 2020 Tricnic Catering. All Rights Reserved.