In a container with lid, add the prepared vindaloo paste and chicken pieces and mix together so the chicken is completely coated. Place a lid onto the container and refrigerate for 1 hour up to overnight to mariande.
Heat the olive oil in a large deep-sided skillet over medium-high heat with the chopped onions.
Saute the onions, stirring regularly, for 2 to 3 minutes until the onions are translucent.
Add the marinated chicken and saute for 7 to 8 minutes, stirring regularly, until the chicken is mostly cooked, but not completely cooked through.
Add the water and salt, then stir well, then bring the mixture to a simmer. Simmer over medium-low heat for 5 minutes.
Add additional water if the curry is too thick for your liking.
Serve with steamed rice and garnish with chopped coriander leaves and fresh cream over the top.