Heat the oil in a wok or large frying pan.
Add the garlic and the onion and cook over a medium heat until they have softened for approx 5-7 mins, but take care not to let them burn or brown too much.
Once the onion and garlic have softened, add the chicken pieces and cook for approx 2-3 minutes until the chicken starts to colour.
Now add the chillies, tomatoes, tomato purée, and begin to stir in the pre-prepared Vindaloo paste.
Add water as necessary and bring to the boil. You want some liquid, but not too much.
Add salt and pepper to taste
Once boiling, lower the heat and simmer whilst stirring occasionally for approx 30mins to 1 hour
Whilst it simmers, don’t let the chicken vindaloo dry out, so add more water as necessary
If you do want to make it hotter than the recipe, then the simmering time is the right time to gradually add the chilli powder to taste.
Garnish with the chopped coriander and serve