- 3 tablespoons Ghee, recipe follows (from storage)
- 2 medium onions, chopped (or 1/4 cup dried from storage, rehydrated)
- 1-inch piece ginger, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons Curry Powder
- Kosher salt and freshly ground black pepper
- 2 cans unsweetened coconut milk
- 1 can chickpeas drained and rinsed
- 2 cups chicken stock (home canned or from storage)
- 4 tomatoes, seeded and chopped (or a 250ml jar of home canned)
- 6 boneless, skinless chicken breasts, cut into 1-inch strips
- Mint leaves, for garnish
- 1 pound unsalted butter
Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chickpeas, chicken, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with mint leaves.