Vindaloo for two.
I've never made this from a recipe before and just use the "little-of-this, little-of that" method so everything here is an approximation.
Start cooking 1/2 cup (uncooked) red cargo rice or brown rice.
Saute the following in 2 tblspn olive oil +/-, with 1 tsp sesame oil +/- until the chicken and potatoes are cooked:
1/2 lb chicken (or lamb, or pork, or firm tofu) cut into 1/2 inch chunks
1/2 cup onion cut into chunks
1/3 cup carrots cut into match sticks
2 potatoes cut into 1/2 inch chunks
1 or 2 cloves diced fresh garlic
2 tsp diced fresh ginger
1 tblsp rice vinegar +/- to taste
After the chicken and potatoes are cooked through add:
2 tsp +/- Soy sauce
1 tsp +/- curry
Cayenne pepper or hot sauce to taste
Add about a 1/3 cup of water and let everything heat up to a slow boil while stirring.
Dissolve 1 tsp corn starch in 1/3 cup cold water and slowly stir into the slowly bubbling mixture
Wait for the sauce to thicken then stir in:
1/4 cup green onion
1/2 cup shredded cabbage
Serve over cooked rice.