This is a really easy yet super tasty chicken curry. It’s a tried and true recipe that can be made quickly and is always a big hit – I’ve had many people say it’s the best curry they’ve ever had!
You can also use pumpkin or kumara/sweet potatoes instead of potatoes for a slightly sweeter curry. This chicken curry is more tomato based and lighter on the coconut cream for a healthier version. If beans are not in season, you could use chopped broccoli florets instead. Different brands of curry paste vary greatly in their intensity of flavour and hotness. The one I used was very concentrated, so I only needed 1-1.5 tablespoons. I suggest looking at the curry paste label to gauge how much you might need to use, as for some brands you may need to use double the amount of curry paste. For more videos and recipes like this be sure to subscribe to my YouTube channel.