Heat the curry leaves, cumin, and mustard in hot ghee, then add turmeric, chili powder, onions, garlic, and ginger. Saute until onions are translucent.
Add the tomatoes, carrots, and bell pepper and cook until softened.
Add chicken pieces and saute together until coated in seasonings and mostly cooked through.
Add water to create gravy along with salt, pepper, and lemon juice. Simmer until thickened before serving with rice.