Yellow Curry Chicken with Potatoes

This sunny yellow curry practically cooks itself, and its pleasing flavor blossoms even more the day after it is made. It is terrific with shrimp as well as with chicken. Stir in the shrimp at the end when the potatoes are tender, and cook only until the shrimp turn pink and are cooked through. The classic accompaniment for gaeng kah-ree and rice is Tangy Cucumber Pickles, or a bowl of sliced cucumbers when time is short.