4 small yukon gold potatoes,peeled, chopped small

1 pound skinless, boneless chicken thights or breast- cut into 1 inch cubes

2 tablespoon soy sauce

1 tablespoon all-purpose flour

2 tablespoons cooking oil

2 tablespoons green curry paste*

2 green onions with tops, chopped

3 cloves garlic, peeled and minced

1/2 teaspoon cayenne pepper (optional)

2 teaspoon fresh ginger, peeled and finely chopped

2 cups coconut milk, full fat

1 tablespoon fish sauce

Extra green onions for garnish

15 ounce can of chickpeas (or 1.5 cooked chickpeas)

To serve: either over cooked rice (1 cup uncooked) or Naan bread.

Fill a large pot with water about half way and bring to a boil. Once boiling add potatoes to parboil them (cooking them partially to shorten overall recipe cook time) for about 5-7 minutes. Potatoes should be firm and about half cooked. Remember they will finish cooking in the curry sauce.
In a small bowl, toss chicken first in 1 tablespoon soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir curry paste into the same skillet. Cook for about 1 minute, then stir in green onions, garlic, and ginger. For extra heat add 1/2 teaspoon cayenne pepper. Cook for 2 minutes.
Chicken Curry:
Add chicken and chickpeas into the skillet, stirring to coat with the curry mixture. Stir in coconut milk, fish sauce, and 1 tablespoon soy sauce into the chicken-curry mixture. Allow to simmer over medium heat for 15-20 minutes until the chicken is tender. Serve garnished with green onions.
Chickpea Curry (vegan):
Add cooked chickpeas into the skillet with the curry paste, stirring to coat with the curry mixture. Stir in coconut milk, fish sauce, and 1 tablespoon soy sauce into the curry mixture. Allow to simmer over medium heat for 15 minutes until potatoes are cooked. Garnish with green onions and serve over rice or with naan bread.