Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.
Add the curry paste and cook for 1 minute to cook off the spices.
Add the tomato purée, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.
Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through with no pink showing.
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