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I actually made my own food tonight, and it was glorious.

Cunningham Madras (serves 1)

• 1 chicken breast, cubed
• 1 teaspoon stir-fry oil
• 2 tablespoons (heaped) madras paste
• 2 tablespoons (heaped) masala paste
• 2 tablespoons water
• Heinz Tomato Ketchup (squeezy)
• 1/3 cup white easy-cook rice

Heat a wok until it smokes, then add the oil and spread around the bowl. Add the chicken and stir-fry until it has begun to brown. Don’t fully brown the chicken – it will cook in the curry. Just enough to seal it. Remove from high heat for a minute to cool down, then add the madras and masala. Squidge in a good degree of ketchup – at least equal to the combined volume of curry paste. return wok to a low heat on a small ring for a minute while combining the ingredients – the mixture should be smooth but not runny. add the water, which should be absorbed fully. Continue to simmer on a low heat while cooking the rice; if it starts bubbling, turn the heat off for a few minutes. The idea is to gently cook the chicken without reducing the curry too much.

Boil a pan of water with a good dash of salt on a high heat keeping the kid on. Once boiled, add the rice. Stir thoroughly and continue to boil. Separately, boil a kettle full of water. Check regularly for the rice being cooked enough; once cooked al dente, transfer to a sieve and rinse with boiling water from the kettle. Spoon out rice as desired onto a plate and cover with the curry. Serve immediately with plain naan.