Curry and Chai

Last night I made a chicken curry for dinner. I didn't follow a recipe, so I have no idea what type of curry it is but here is what went into it:

Stokesberry chicken breasts, yellow and red onion, a bulb and a half of garlic and an equal amount of fresh-frozen ginger, peppers, carrots, broccoli, sweet potatoes, tomatoes, chicken stock, coriander, cinnamon, alspice, clove, tumeric, black pepper, paprika, cumin, ras al hanout, and salt.

Alex made some chai to go with it (it's a mix from Teahouse Kuan Yin).

I ended up mopping up the juice on my plate with cornbread, which gave me an idea: curry tamales!