Indian Chicken Madras - cooking recipe

Ingredients

2 -3 lbs boneless chicken breasts
1/2 cup curry paste
2 medium vidalia onions
2 (14 1/2 ounce) cans diced tomatoes
4 tablespoons vegetables or 4 tablespoons olive oil
2 tablespoons margarine (unsalted) or 2 tablespoons butter (unsalted)
2 1/2 cups water
2 cups jasmine rice

Preparation

Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
Chop Vidalia onions and place oil and onions in a saute pan, saute onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken.
Dice chicken into 1/2 to 3/4 inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil.
Lower heat, cover and simmer for 1/2 hour.
Cook Jasmine rice per instructions on package.
Serve Chicken Madras over cooked Jasmine rice.
NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.