Curried Chicken, Caribbean Style

Originally conceived over a spring break spent doing law-school work when I would rather have been currying my mother's horses.

1 onion, chopped
2 cloves garlic, put through a press
2 tbsp curry powder (a bit more is OK if you're using up the last of the can)
1 tbsp cumin seeds, ground
2 tbsp olive oil
3 boneless chicken breasts, cubed (I don't like dark meat, but if you do, you can use that instead)
2 potatoes, peeled and cubed
2 1/2 cups water
1 tomato, chopped

Throw onion, garlic, curry powder and cumin into your food processor. Whirl to make a paste. Add 1/4 cup water to make the paste pourable. Heat oil in saucepan and decant paste into hot oil. Fry for 5 minutes. Add cubed chicken and fry for 5 more minutes. Add water, tomato, and potatoes. Simmer briskly for twenty minutes or so, until the potatoes are fully cooked through with curry goodness. Most of the water, and almost all of the tomato, will be soaked up. (Caveat: the bottom of the saucepan will burn if you leave it to simmer for too long. Oops.)

Serve over rice only if there's enough sauce left for the rice to soak up, otherwise the potatoes are probably all the starch you need.