- Boil the potatoes until soft, then drain and set aside.
- Grind curry paste ingredients together into a smooth paste.
- Heat up 4-5 tbsp vegetable oil in a pan, and fry spice paste until fragrant.
- Add chicken and fry for 3-4 mins, adding water occasionally if needed.
- Add potatoes, then season with sugar, salt, pepper and vinegar, then continue cooking until chicken is fully cooked.
- Add ground mustard seeds and cook for 1 min.
- Serve with steamed rice.