Recipe - Chicken Vindaloo (or other meat/tofu)

This is a very spicy Indian curry dish. My recipe is a fusion between the one found on jars of Patak's Vindaloo Curry Paste and one I found on the 'Net. This recipe serves 4.

Chicken (or other meat/tofu) Vindaloo

Ingredients:

• 2 medium onions, diced
• 4 tbsp vegetable oil (I use olive oil)
• 1 lb cubed chicken (or pressed/extra-firm tofu, pork, lamb, shrimp, etc)
• 1 1/2 c water
• 8 tbsp Patak's Vindaloo Curry Paste
• 1/2 c diced tomatoes (about one medium tomato)
• 1 large potato, cubed
• 4 c cooked basmati rice

Preparation:

• Cook the rice. While it is cooking:
• Fry the onions in the oil on medium heat until translucent.
• Add the meat or tofu and potatoes and fry, stirring and turning, until nothing uncooked shows (for tofu, fry until tofu is light brown on all sides).
• Add vindaloo paste and fry, stirring, for a minute
• Add water and tomatoes, reduce heat, and simmer uncovered for 45 minutes. Potatoes should be soft, not firm, after simmering.
• Serve over basmati rice.

535 calories per serving (chicken, no rice). 735 calories per serving (chicken, with rice).