Curry-Braised Chicken

1. Preheat your oven to 325 F.

2. Cut the chicken breasts in half, right down the middle. Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then put it into the hot oil and brown for 1-2 minutes per side, working in batches. Set chicken aside.

3. 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. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.

4. Return the chicken pieces to the Dutch oven, cover the Dutch oven and place in the oven. Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.

5. Stir in the lime juice and serve with rice, noodles, or naan.