Yes, you could do this with chicken pieces, but usually I prefer to buy a whole bird, mostly because I prefer the skin on the chicken, but also so I can make a stock with the backbone. I’ve kept this mild flavoured but feel free to add chilli to the mix or to serve alongside at the end. Ring seasonal changes by changing the vegetables; in place of the capsicums try adding silverbeet or spinach near the end of cooking, or kūmara or pumpkin (you might need to add extra chicken stock). This curry can be frozen.
