Swap My Frying Pan for Dutch Oven

Jackop

Hi All,

Just a quick question. I have just been handed down a beautiful Le Creuset dutch oven (very happy :j)

I usually make a curry on a friday night based very loosley (SP?) on one of these Jamie Oliver curry paste recipes, Rogan Josh tonight. http://www.jamieoliver.com/recipes/curry-recipes/easy-homemade-curry-pastes

Usually i cook the chicken a little first then pop the sauce in and leaving it bubbling away for a little while.

My new casserole pot must get used, how would i swap the recipe over to the oven cooking slowly? I presume brown the chicken a little then pop in the oven.

How long and on what temp should i use? I dont want to ruin my 1st try and never use it again!

Not so quick in the end but thanks everyone :beer:

Gothicfairy

I haven't seen the Le Creuset one but I have a cast iron dutch oven that I use on the stove top..I use it like a frying pan and if needed I would pop it in the oven once all the fixings are in and up to temp.

I really wouldn't stress over it as it is nothing more then a pan and if you make the curry on the stove top and then pop it in a medium oven for an hour or more I can't see it coming to much harm as long as there is enough water in it.
Or just brown the chicken and onions and then stick it all in a low oven for hours but keep checking it.