Brightening up your January: Chicken curry

We’re finally getting back into our daily routines; the lectures, homework, studying and monotony. It’s not exactly thrilling — but hey, we’re in this together. As we settle into our classes, hopefully before the boredom hits and lectures start to feel skippable, I’m bringing you a recipe that could bring some colour into the dreary grey colour palette of Halifax Januaries. This chicken curry recipe, originally from my friend who definitely knows her way around the kitchen, has the perfect amount of heat to warm you up in the cold temperatures.

This dish is rich, hearty and bursting with spices, but don’t let that intimidate you — it’s easier to make than you’d think. Whether you want to impress your roommates or just treat yourself, this curry has you covered. Serve it with rice or naan, and you’ve got a meal that’s worth slowing down for.

This recipe is ready to spice up your week. All you need to do is make it.

Recipe ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp garam masala
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 cup chicken broth
• 1 (14-ounce) can of diced tomatoes
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Preparation instructions

1. Heat oil in a large pan over medium heat. Add chopped onions, and cook until softened. Stir in minced garlic and garam masala, cooking until fragrant.

2. Add chicken pieces to the pan, cook until browned on all sides. Sprinkle in curry powder, cumin, coriander and cayenne pepper, then stir to coat the chicken evenly.

3. Pour in chicken broth and diced tomatoes with the juice. Bring to a boil, and reduce the heat to simmer for 20 minutes.

4. Stir in the heavy cream, and let it cook for another five minutes. Taste and season with salt and pepper.

5. Serve with rice or naan, and garnish with fresh cilantro. Enjoy!