INGREDIENTS – Ghee – Onions – Garlic – Fresh ginger – Garam masala – Salt – Red pepper flakes – Madras curry powder – Tomatoes – Coconut milk – Chicken breasts – Lemon juice
Roast the whole herbs then combine with turmeric powder and red pepper flakes in a spice grinder. Pulse until a fine powder forms.
In a medium skillet or wok, heat the ghee over medium flame. Add the onions, ginger, garlic, and chile then cook for 2 to 3 minutes until onions are softened.
Add the spices then cook for 1 minute before adding in the coconut milk and tomatoes. cook for 2 to 3 minutes.
Add the chicken and cover. Simmer over medium to low flame for 15 minutes until the sauce has thickened and chicken is cooked through.
Remove from heat and stir in lemon juice. Serve with rice and roti.