Give your chicken curry's leftover an easy twist (you can use any home style curry with a basic recipe of ginger-garlic-onions-tomatoes-red chilly,coriander and turmeric powders).

In a wok, heat the vegetable oil and crackle the mustard seeds and cumin seeds. Add curry leaves and the whole spices in as well.

Saute for 5 seconds, and add the leftover chicken curry and heat it. Add water if required to loosen the gravy slightly.

Once it starts boiling, lower the flame and add the coconut milk. You can use fresh coconut milk or you can make one with any coconut milk powder.

Mix well, and let it heat up on low flame. Once it starts to boil, add coriander leaves and give it a mix again