TRICNIC JAMAICAN CURRY CHICKEN

Ingredients:

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

Step 1

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. 

Step 2

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.

Step 3

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.