Instructions: 1.) Slice chicken in small pieces (1 piece, 1 bite) and marinate in soy sauce (ten minutes should suffice), then throw chicken + sauce into a pan (dont throw over too far a distance,
*you* have to clean up the mess)

2.) Fry chicken in pan. Make sure it is well done, you dont want to eat salmonellas.

3.) Put the can of tomatoes + the can of sweet corn into the pan and cook together with the chicken pieces (make sure to remove the cans before cooking).

4.) Add vindaloo curry paste + powder (well, and if you like it
*really hot* - and I
*mean* REALLY - also add some hot chili powder) and stir until everything is well blended.

5.) Add pineapple pieces.

6.) Serve hot:-)

I
*strongly* suggest that you start with half of the aforementioned amount of vindaloo spice and add more to taste! Its always easier to

*add* something than trying to fish it out of the meal...

Normally I eat one serving for lunch and keep the second one for dinner.

I found it certainly addictive, once I got over the initial shock of the added pineapple pieces. You can moderate the impact of this fiery stuff

(well, my teaspoons are rather well heaped) with an additional portion of rice or nan (the wonderful Indian bread).

Variations:
When you like onions you can also add two finely chopped onions. As I despise them, I dont... Other variations include adding 1 tsp finely chopped ginger, 1 tbsp ground almonds, 1 tbsp ground cashew nuts, 1 tsp lemon juice, 1 medium diced potato, 1 tbsp red vinegar. Just experiment a bit with the additional ingredients. I only add those things when I find them in the kitchen + I have enough time to do some experiments...

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