Gather up your ingredients!
Start by adding the oil to a Dutch oven or oven proof pot.
Now lightly salt your chicken.
Sear your chicken in the pot for about 7 minutes on each side, until golden.
Then transfer to a plate. Set aside for a few minutes.
Now add your chopped onion to the hot oil and sauté for 7-10 minutes or until golden.
Now add your garlic.
Then add ginger (fresh ginger is always better though😣) sauté for 5 minutes.
Now add the curry powder, and sauté for 20 seconds.
Add the coconut milk!
And the water and lemon juice and sriracha hot sauce. Add more or less sriracha depending on how spicy you want it.
Mm! Starting to look good. Bring to a boil and simmer for 10 minutes. While you wait, heat oven to 325 degrees Fahrenheit.
Now slice your chicken into thin and semi small slices (or to your liking) they will be slightly uncooked, but don't fret, they will be in the oven and cook thoroughly.
Add the chicken to the pot, and let simmer for another 5 minutes.
Now cover that oven safe pot and place in the oven for 30 minutes.
Add water to cover the vegetables and boil until they are partially soft.
After 30 minutes in the oven, add the semi-soft carrots and potatoes. Then place back in oven for another 30 minutes, and until the vegetables are tender and cooked.
When that 30 minutes is up, take the lid off and place back in oven for another 10 minutes to thicken up the curry.
Yummy! Serve over steamed rice and add some garnish of fresh basil or cilantro and enjoy! :)
- 2.0lb Boneless skinless chicken breast
- 1.0 Yellow onion
- 1.0Tbsp Fresh ginger
- 3.0 Garlic cloves
- 1/2Tbsp Curry powder
- 1.0 13 oz can of coconut milk
- 1/2c Water
- 2.0Tbsp Lemon juice
- 2.0Tbsp Sriracha hot sauce
- 1/2c Chopped potatoes
- 1.0c Chopped carrots
- 2.0tsp Salt
- 2.0Tbsp Vegetable oil
- Steamed rice