- In a large pot heat oil over medium, brown chicken breasts on both sides, about 10 minutes total.
- Remove chicken breasts from pot (they will not be fully cooked yet), set aside.
- In the same pot add onion and red pepper and saute for 3 minutes, add potato and stir for 1 minute. Place chicken in pot with water, VH Vindaloo sauce, coconut milk and salt. Cover and simmer for 20 minutes. Remove cooked chicken, let cool slightly.
- Once cooled enough to handle remove skin and discard, pull meat off the bone, tear into bite-size pieces and return meat to pot along with peas. Heat through and serve.