This looks fresh but actually is chicken and potato cooked in leftover curry sauce. The style of curry popular in Hong Kong is quick saucy, I would say soupy. I like my curry thick, so my friends from there always complain about not having enough sauce. I tried to make a saucy curry beef the other day, got rather unhappy with the watered down flavour and added coconut milk and lime juice and chili pepper and whatnots to make it eatable to my taste. I have a couple of cups of sauce left after all the beef is eaten. To use it I put in some skinned chicken leg and potato, reseasoned it a bit and I have another meal. It is better this time, the sauce is reduced more in the cooking and more is added to it.
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