Back to school! The first week was a blur, but it’s shaping up to be a promising year. To beat the back to school blues, here’s a hearty curry recipe!


  • 3 tbsp vegetable oil
  • 1 stick cinnamon
  • 1/2 tsp cloves, whole
  • 1 onion, diced
  • 3 cloves minced
  • 1 1/4 lb chicken, sliced into bite-sized chunks
  • 1/2 tsp grated ginger
  • 4 1/2 tbsp curry powder
  • 1 bay leaf
  • 2/3 tsp paprika and chili powder each
  • 1 tbsp sugar
  • 1/2 tsp cardamom
  • 2 cups of coconut milk
  • Salt and pepper
  • 2 tbsp tomato paste
  • 1 cup yogurt

Start by heating the cinnamon and cloves with the oil for about 3 minutes or until fragrant. Strain spices out and use oil to cook onion and garlic until onion turns translucent.
Then, add in your chicken and ginger. Immediately follow with coconut milk, curry, bay leaf, paprika, chili powder, cardamom, and sugar. Bring to boil and let simmer for half an hour.

Stir in tomato paste, yogurt, and salt and pepper to taste. Let cook another 10 minutes and then serve, using mint to garnish if desired.