I was going to suggest a jalfrezi too, bulked out with lots of peppers and onions.
Also second the Thai style curry. Here's my bastardised version:
200g chicken breast sliced really thinly (easier to do if the chicken is still partly frozen) 200g carrots cut into small matchsticks 100g courgettes cut into matchsticks 100g spring onions sliced up 100g baby sweetcorn cut on the diagonal 100g monge tout cut on the diagonal 4 cloves garlic crushed 1 inch peice of ginger grated
Stir fry the garlic, ginger and onion in a few few tbsp oil (not olive), making sure your wok is very hot. Stir fry for two minutes. Add chicken, stir fry until it changes colour, about 2 minutes, add all other veg and stir fry for 4 minutes, tossing the wok regularly.
Empty it all into a big bowl and set aside.
Now, mix 2 tbsp cornflour with 2 tbsp soy saucein a mug and fill the mug up with cold water.
Open a can of coconut milk, put it in the wok and bring it to the boil. Turn down the heat and add the soy sauce and cornflour mix. Heat gentyl, stirring, until thickened. Add a stock cube or stock powder if you want. Add more soy sauce if you need to.
Chop up a big bunch of fresh coriander really finely.
Add the chicken and veg back to the wok with the sauce. Bring to the boil to heat through and turn off the heat. Add all the chopped coriander.
Serve with lots of fluffy fragrant thai rice.
You can add chilli if you like, this is a kid-friendly version! (and not authentic, I know, but yummy and saucy)
Although after the korma I am very tempted to give yours a whirl this time OMDB & keep the jalfrezi for another night as it's probably best kept for myself and oh. Might blow my lo's head off with something like that
Having said that . . . . . . . . . . . . . . . . . . . . . . . . just think of the peace and quiet