A very simple one, no flowery bits, no sodding around with grinding spices nor any pretence at 'authenticity'
Finely chop 2 large onions and fry in Butter Ghee. Add chopped garlic (from a jar, I use English Provender), and shredded ginger (EP again). When well browned add 1kg of chopped chicken and seal. Then a large jar of Patak's Vindaloo sauce, a tin of chopped tomatoes, and as many chopped habaneros/Scotch bonnets as you can stand. Season to taste, which boils down to adding white pepper and chilli powder until you can no longer cope with the heat.
Hope this helps
as they say. I am in a strange mood tonight.