This dish was made from left over Indian-style chicken curry with tomato and cream that my wife made several days ago. The curry was mostly sauce with only a small amount of chicken left so I decided to supplement the protein with slices of barbecued pork and onsen eggs 温泉卵. I also served Japanese-style sweet pickles I made.
I should have garnished with something green before taking the picture. As you can see, the egg white is not completely congealed in the onsen egg but the yolk was cooked with nice creamy texture.
We pondered how best to warm up the home-made naan. We tried three different ways; in a toaster oven, in a cast iron skillet (with additional melted butter applied), and in the microwave. It turned out that the microwave (in a silicon microwave container, covered) is most convenient with a good result.
This somewhat eclectic supper was pretty good. Having home-made and frozen naan in the freezer is very convenient and went well with this Indian-style curry.