Clean the chicken and season with salt, pepper, paprika, some of the curry powder and set aside.
Heat the olive oil in a large skillet pan, add the chicken and cook on both sides (skin side first) for about 8-10 minutes or until the chicken is half-way cooked. If you’re using diced chicken breast it should take about 5minutes, but the chicken thighs take a little bit longer.
Remove the chicken onto a dish and set them aside.
In the same pan, add the onion and garlic and cook for a few minutes making sure it is not burnt. Add the remaining curry powder and stir.
Throw in the diced potatoes, season with salt and pepper then cook for a couple of minutes making sure you stir around and the potatoes are coated.
Add the coconut milk.
Add tomato sauce first (if you are using it) and cook for a few minutes before adding the chicken broth and chicken. Stir everything together, bring to a boil then cover with a lid and turn down the heat and allow everything to simmer until the chicken and potatoes are fully cooked 15 to 20 minutes or more.
Add the peas and carrots, combine and let everything warm up, check the seasoning and readjust if necessary.
Coconut curry chicken potato is ready.
Serve over rice, with pita bread, or as it is.