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["1) Heat olive oil in a deep skillet or heavy-bottomed stew pot. Add turmeric, chili powder, and red pepper flakes. Cook for around 1 minute to let the flavors infuse the oil and let the turmeric cook.", "", "2) Add garlic and cook until garlic starts to turn light brown (use a moderate heat to ensure the garlic doesn't burn). Add onions and cook until they start to brown and caramelize. Stir frequently.", "", "3) Stir in the tomatoes and cumin. Cook tomatoes until they start to break down, about 5 to 10 minutes.", "", "4) Add in chicken breast, diced into approximately 1/2"" cubes. Stir to combine. Note: Cook chicken breast until all the liquid that's drawn out of the chicken is dried up.", "", "5) Stir in garam masala. Then add water to the skillet until the chicken is barely covered. Turn the heat on low. Cover and simmer the chicken until the chicken is completely tender, approximately 30-45 minutes or longer. Note: Stir the chicken every 10 to 15 minutes. The longer it stews, the more the chicken/tomatoes break down and the flavors combine. It's important to let the water cook out so the sauce thickens. Otherwise, you'll end up with watery curry.", "", "6) Uncover the skillet. Stir in the sugar. Salt to taste. Keep at a low heat and stir in the half and half. Cook until the half and half heats through, around 5 to 10 minutes.", "", "7) Top each serving with an extra sprinkle of garam masala just before serving.", "", "Note: Serve with rice, naan, or pita."]
