Something resembling an Indian curry.

This is something I make when I have veggies or meat I want to use up. Serves two, generously. Cut one or two boneless chicken breasts into small chunks. Saute until thoroughly cooked in a large skillet with a lid. Take the chicken out of the pan and reserve in a bowl to add back in later. Add a bit more oil, and add 1 chopped onion and about 3 Tb of curry powder (or an equivalent amount of your favorite curry spices), and cook for a few minutes, stirring often, until the onion softens a bit and the spices start becoming aromatic. Add about a cup of chopped red bell pepper, and cook for a few minutes. Add a few cloves of minced garlic and about a Tb or so of fresh grated ginger. Cook and keep stirring for another minute or so, and then add about 1.5 cups of chicken stock, 2 cups or so of cauliflower florets, and the reserved cooked chicken, scraping the bottom of the pan as you add the stock. Bring to a simmer, and let it cook, covered, for about 20 minutes, then add about a cup of peas (I use frozen ones), and let everything heat through. I like to add a little bit of lemon juice or lime juice, too. If the sauce is not thick enough, stir in a slurry of a few tsp of cornstarch with an equal amount of water, and add gradually to the simmering sauce, until it reaches the consistency you like. Serve with rice. Chopped green onion, cilantro and peanuts are nice on the side, too.