Curry-Braised Chicken

• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Grapeseed Or Vegetable Oil
• 18 teaspoons Salt
• 18 teaspoons Pepper
• 2 Tablespoons Curry Paste (red, Green, Or Yellow)
• 1 can (14oz Can) Unsweetened Coconut Milk
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Palm Or Brown Sugar
• 2 Tablespoons Fresh Lime Juice, Or Serve With Lime Wedges

1. 1.
2. Preheat your oven to 325 F.
3. 2.
4. Cut the chicken breasts in half, right down the middle.
5. Heat oil over medium-high in a Dutch oven.
6. Dust chicken with salt and pepper, then put it into the hot oil and brown for 1-2 minutes per side, working in batches.
7. Set chicken aside.
8. 3.
9. Add curry paste to the Dutch oven, then use a wooden spoon to break up any large pieces and work the paste into the hot oil.
10. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot.
11. Stir in the fish sauce and sugar.
12. 4.
13. Return the chicken pieces to the Dutch oven, cover the Dutch oven and place in the oven.
14. Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.
15. 5.
16. Stir in the lime juice and serve with rice, noodles, or naan.

chicken breasts, vegetable oil, salt, pepper, curry, milk, fish sauce, brown sugar, lime juice

Taken from tastykitchen.com/recipes/main-courses/curry-braised-chicken/ (may not work)