Cut the chicken into medium sized pieces.
Blend the marinade ingredients together except for the oil.
Rub the marinade into the meat to coat evenly, then seal with the oil, and leave for 10 minutes.
Heat 2 tbsp of oil to medium, add onions and saute till fragrant.
Add carrots, saute for 2 minutes then add potatoes and saute for another 2 minutes.
Make room in the center of pot and add the curry paste, stir till fragrant, then blend in all the vegetables.
Add water, bring to a boil, cover and cook on medium heat.
Heat 2 tbsp oil to high in another pan, add chicken, do not stir for 1 minute.
Turn meat over and sear for another 1 minute.
Add meat into curry sauce and continue cooking on medium low heat for 35 minutes.
Add coconut milk, stir well and add salt.