Chicken Vindaloo

I made this as the main dish for our Superbowl get-together. It is a classic Indian dish made with chicken and potatoes and served with Nan or over rice. It turned out okay but was a bit dry. I think in the future I will set the potato's and chicken aside once they are cooked through and then make a sauce/gravy with the remaining spice from the bottom of the pan using chicken stock or white wine to pour over the top when serving.

Chicken Vindaloo
3 1/2 tbl vindaloo paste
4 peeled diced potato's
1-1 1/2 lbs diced chicken, pork or beef (traditionally made with chicken)
1 onion minced
1cup water
6tbl vinegar
1 tsp salt

Heat 5tbl oil in the bottom of a pan, add potato's and brown/crisp. Remove from pan.
Add meat to the pan and brown in the remaining oil. Remove to a soup pot.
Saute onion in pan, add vindaloo paste and stir to combine.
Add water, vinegar and salt and stir to combine.
Pour hot onion/vindaloo liquid over chicken in soup pot and cook 30min over low heat.
Add potato's to pot, turn heat up to medium and cook 20-30min more or until potato's are cooked through.
Serve hot over rice or along side Nan (traditional Indian bread).