Recipe. The secret is to use Pataks brand vindaloo curry paste. It's pretty easy to find at ethnic markets. Use a big pot. Fry two chopped onions in oil until brown. Cube and fry 3-4 lbs chicken breasts until lightly browned. Add 1 jar of curry paste, half a dozen chopped tomatoes, a clove of garlic, several coined carrots, a few chopped red bell peppers, chopped cauliflower. Simmer. Total cooking time should be about an hour so the chicken is tender but not falling apart. Serve with extra long grain basmati rice. If you want you can throw half a pound of chopped mushrooms in when you start cooking the rice. Serve over rice with Pataks or Sharwoods mango chutney and maybe pappapdums. The pappadums have to be fried in oil at super high heat and cook in seconds. This makes a bunch of servings that can be frozen off for later use.