within the final 30 minutes of cooking the curry, peel the potatoes and cut into good sized chips and par boil for 5 minutes. The spread out onto a baking tray, season with salt and papper and chili flakes and cook for 25 minutes (or until crispy) Whilst they are cooking - add the half cup of rice to a saucepan and cover with 1.5 cups of boiling water and simmer until the rice has absorbed all of the water and cooked. Cover with a towel until the chips are cooked.