Place the oil to a Karhai and bring to a high heat.
Add the curry paste and stir into the oil for 30 Seconds until very aromatic.
Next add the chopped chicken and cook until well coated with the paste and cooked on the outside.
Add the fresh tomatoes, canned tomatoes and water, cover and bring to a boil. Simmer for 30 Minutes. The chicken curry should now be nice and thick and the chicken ready to fall apart.