2 and 1/2 tbsp ghee
1 large red onion, finely diced
2 tbsp ginger, finely diced
6 garlic cloves, finely diced
1 tbsp chili powder
2 tbsp curry powder
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp cinnamon
3 pinches of sea salt
water as needed
1 can diced tomatoes
2 large carrots, chopped
2 large, boneless, skinless chicken breasts (about 2 lbs), cut into bite sized pieces
1 14 oz can full fat coconut milk
pinch of cayenne pepper
cauliflower rice, steamed
2 chiles, finely diced
2 tsp cilantro, plus more for garnish
1. Sauté onion, ginger, and garlic in 1 and 1/2 tsp ghee for 5 mins, stirring constantly. Add chili powder, curry powder, turmeric, garam masala, cinnamon, and salt. Sauté over very low heat for 20 mins, stirring constantly and adding water as needed to keep from burning (in total about 3/4 C water).
2. Puree tomatoes, carrots and curry paste in blender. Set aside.
3. Brown chicken pieces in 1 Tbsp ghee, stirring constantly, about 8 -10 mins. Add curry paste, 1/2 C water, cayenne pepper, and coconut milk. Simmer over med heat 10 mins, until sauce is thickened and chicken cooked thru. Sauté chiles in 1 Tbsp ghee.
4. Add steamed cauliflower rice and cilantro to chiles. Spoon cauliflower rice into bowl. Cover with curry. Sprinkle with additional cilantro.