- Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.
- Heat the oil in a large casserole dish or large frying pan with deep sides.
- Add the onion, cinnamon and chilli and cook until the onions have softened.
- Add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes.
- Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.