PS
I wrote my own curry recipe (with paste) up a while ago for someone else, so here you go. You'll probably want to add some chopped chilli and garlic (if you like garlic) at the beginning, if you prefer it hot. Serves about 2-3 (or one if you have a few helpings and keep some in the fridge). The meat is totally interchangeable - use beef or lamb if you prefer.

You will need:

Vegetable oil or ghee
Jar of Curry paste (I'd recommend Patak's Madras)
About 500g of chicken (doesn't have to be breast. Thighs, etc. are fine)
1 onion (2 if small onions)
1 tin of chopped tomatoes

1) Chop the onion
2) Heat vegetable oil or ghee in a pan and add the onion and a pinch of salt and a teaspoon of sugar. Fry till soft.
3) Add about 1/4 jar (3-4 heaped teaspoonfuls) of paste, and fry on a gentle heat for at least 5 minutes (the spices need to fry a bit to get the full flavour)
4) Chop up the chicken and chuck it in. Fry until it's cooked on the outside
5) Chuck the tomatoes in, cover the pan, and allow to simmer (don't overcook it by boiling) for at least 30 minutes.
6) Check the chicken at this point by taking a big chunk out and cutting it in half. If it's not cooked all the way through, chuck it back in and cook for longer

You can also add peppers, mushrooms etc (chuck them in at the same time as the onion), or spinach (chop finely and mix in about two minutes from end of cooking).
(SnowyTheWereRabbit the Leporid from Hell, Fri 29 Jun 2012, 11:54, Reply)