Vindaloo paste:
Put all the ingredients in the food processor and mix until you get a smooth and homogeneous paste. Set aside.

Cut the chicken breasts into cubes and sauté them in a pan with a little oil.
Remove the meat from the pan and set it aside on a plate.
Sauté the chopped onions until they are translucent.
Put the chicken pieces back in the pan, then add the Vindaloo paste and mix well to coat the meat.

Add the chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes.
Serve immediately with basmati rice and naan bread.