Add the vegetable oil to a large, deep pan and heat over medium heat.

Add them to the pan on medium heat, stirring continuously for twenty minutes until caramelized.

As soon as the onions have caramelized, immediately drop the heat to the lowest setting and add in your chiles.

Add a handful of curry leaves and also the garlic paste. To this, add the Dhania Jeera powder and stir for a few minutes to cook down.

Add the Vindaloo paste and the madras curry powder. Then, add the cayenne to taste and cook out all the spices.

Add chicken stock powder/cube to the mix and remember not to add any salt whatsoever.

Once the mixture and the oil on top looks like it's separating slightly, add your cubed chicken breasts and let that cook for a few minutes, stirring occasionally to prevent burning.

Then, add your tomato puree, sugar and vinegar.

Add about 1 cup of water and cook on medium-low to let it all combine, about 10 minutes. The water should come up to a boil and then cook down into a thick sauce.

Taste and add any extra seasoning as necessary. Here is where you can add some salt if you think it needs it.