Season the chicken breast on both sides with salt and pepper. Cut the carrot and potato into cubes. Mix 150ml of the water with the curry paste and set aside.

Heat the oil in a pan and fry the chicken breast. If it has skin then start cooking on the skin side. It takes about 3-4 minutes each side on a medium heat to cook chicken breast. Make sure you cook it from room temperature.

Once the chicken breast is cooked let it rest on a plate.

Now add the potatoes to the pan, sautee for 1 minute before adding the water and covering it and cooking for 8 minutes or till the potato is tender.

Next add in the carrots and cook for a further 2 minutes before adding in the frozen peas and the curry powder. Mix well and depending on how thick you want the curry add in more water or let it continue reducing.

Cut the chicken breast into cubes and add back to the curry to finish cooking. Now if you curry was too thin once it's reached the desired thickness then add the chicken back otherwise the chicken will overcook. If the curry is getting too thick then add water and thin it out and bring to a simmer before adding the chicken back in.

Then turn off the heat and serve the curry with some jasmine rice or cauliflower rice. Or eat with a spoon.