Drain potatoes and set aside. Heat 1 tbsp oil in a pot or frying pan and fry the chicken until nearly browned,
add onions and fry until soft. Then add the tomatoes and continue to fry for a further minute. Add coconut milk,
curry paste and drained potatoes and simmer for 12 minutes.
*Rajah Hot Curry Paste is highly seasoned so there’s no need to add any salt
Using canned tomatoes saves time and effort. If you prefer a less intense flavour, use a pot to cook this dish
as the evaporation rate will be slower and the sauce will be slightly thinner.