Chicken curry with rice

Add a splash of water, cover and heat until the rice is steaming hot throughout, stirring halfway so the curry heats evenly. Reheat leftovers only once.

Freeze it in meal-sized portions as soon as it has cooled, ideally with the curry and rice packed separately so the rice does not turn mushy. Defrost in the fridge and reheat until steaming hot throughout.

Cool it quickly and refrigerate within an hour; eat it within a day, especially because cooked rice can be risky if left warm for too long. Keep it covered and reheat only once until steaming hot.

A spoonful of plain yoghurt or raita cools a hot curry, while chopped coriander and a squeeze of lime add freshness. For more vegetables, serve it with cucumber salad or roasted cauliflower.

Stir in plain yoghurt or a little coconut milk at the end, then warm gently without boiling. Serve with extra rice to soften the heat in each mouthful.

Yes: use rice that was cooled quickly and kept refrigerated, then add it to the curry near the end and heat until steaming hot throughout. Don’t use rice that has been left at room temperature for hours.

The rice makes the meal higher in carbohydrate: chicken curry with rice has 18 g per 100 g, compared with 5.4 g in chicken curry. Chicken curry has more protein per 100 g, at 12.1 g versus 8.5 g.