Also known as -"the curry". We eat curry at least twice a week, often more, and never the same dish twice - it depends on what we have in, what we feel like, how far we're trying to stretch things.... And as Indian (or Thai) spices can turn even the most bland selection of leftovers into a meal fit for royalty, having actual meat in the actual curry is something of a special treat ;o)
So, tonight, a cup of rice in two cups of cold water, bring to the boil in a pan with a very tight lid, turn the heat off and leave well alone.
Splash of oil into the frying pan, onion, dices, turn the heat on.
Sliced red pepper and a handful of mushrooms.
The last bit of "naga masala" that was part of my Christmas present from OH, a tsp of paprika, tsp of cumin, tsp of coriander, half a tsp of fenugreek, stir around until the spices start giving off their wonderful aroma, then chuck in a bit of leftover chicken. Just a bit is fine - this might be a chicken curry in name, but the veggies have as much of a starring role as the bird. This is an ensemble piece, in fact.
A splash of water to get it to the right consistency, and then a couple of tablespoons of dessicated coconut, just for the sheer fun of it.
Simmer on low for 10 minutes or so, and serve over your, by now perfectly cooked and fluffy rice.