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1
In a dutch oven style pot, heat 2 tablespoons of olive oil over medium heat. When heated, throw in the onion, carrots, and ginger. After 5 minutes or so, add in the garlic. Give it a good stir and add in more oil if the mixture gets too dry. Then, add in the curry powder, coriander, salt and pepper. Get those veggies coated in the spices.
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2
Next, add in the diced tomatoes. Give the mixture a good stir and then move the heat to a low simmer. Cover the pot and let the tomato mixture simmer, simmer, simmer for about 45 minutes, stirring fairly regularly.
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3
At this point, the chicken can get started. Preheat the oven to 400u00b0F. Salt and pepper the thighs or tenderloins. Next, place a saute pan over medium heat with a bit of olive oil. When hot, brown the chicken for a minute on each side. Then place the pan in the oven and cook the chicken for roughly 18 minutes, until just about cooked through. Set the chicken aside.
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4
When the tomato mixture has simmered for a good while, place the chicken into the pot. Then, pour in the coconut milk over. Add in the fish sauce. Stir everything together and let the curry simmer for another 15 minutes or so. Give it a taste to see if you need more heat or seasoning.
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5
Serve the curry over rice with lime slices, chili peppers, cilantro and green onion.
