Add a baking tray to the oven and heat the oven to 200℃. Cut the potatoes into chips (no need to peel) and toss in the oil. Carefully remove the baking tray from the oven and arrange the chips in a single layer, not touching each other. Return the baking tray to the oven and roast for 30-40 minutes, turning occasionally, until browned all over and very crispy – these should be ready in time to serve with the curry.

Add the rice to a medium baking dish, sprinkle over the salt and drizzle over a little oil. Pour over 550ml boiling water, cover tightly with tin foil and place in the oven. Bake for 30 minutes, then remove from the oven and rest for 10 minutes. To serve, carefully take off the tin foil and fluff with a fork.

While the rice and chips are cooking, prepare the curry. Add the tinned tomatoes, chilli and ginger to a food processor and blend until smooth. Set aside.

Heat a large frying pan over medium heat until hot. Add 50g butter and fry the Vegetarian Pulled Chicken until cooked through and lightly browned in places (if you like things crispy!), about 7-8 minutes. Turn off the heat and set aside.

Heat a large saucepan over medium heat until hot, then add the butter and the spices. Cook the spices, stirring frequently for 2 minutes, making sure not to burn the spices. Add the blended tomato mixture to the spices and cook for about 10 minutes, until thickened. Stir in the cream, water, salt and garam masala and cook for another few minutes. Add the cooked pulled chicken, cover and reduce the heat to low. Cook for a further 10 minutes, until all the flavours come together. Add a little more water if the curry becomes too thick.

Serve with rice or chips (or both!), topped with fresh coriander and cooling yoghurt.

TIP: You get even more flavour if you use whole spices. Toast 2 tbsp cumin seeds and 1 tbsp coriander seeds, then grind in a spice grinder to make the amount you need for this recipe.