Coconut curry with chicken

Ingredients:

• 6 boneless, skinless chicken breasts, cut into 2.5cm strips
• 2 cans (425 g) unsweetened coconut milk
• 2 cups chicken broth
• 4 tomatoes, seeded and chopped
• 2 tbsp tomato paste
• 2 medium-sized onions, chopped
• A 2.5cm piece of ginger, peeled and finely chopped.
• 4 finely chopped garlic cloves
• 2 tablespoons curry powder (see recipe below)
• 1 cinnamon stick
• 1 - 3 dried red chili peppers
• Salt and ground black pepper
• 1/4 cup cilantro leaves, plus more for garnish
• Juice of 1 lemon
• Mint leaves for decoration
• 3 tbsp ghee:
  450 g unsalted butter

Curry powder:

• 2 tablespoons coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp. cardamom seeds
• 1 tbsp. black peppercorns
• 1 teaspoon fennel seeds
• 1 tsp. mustard seeds
• 1/2 tsp cloves
• 2 dried red chili peppers, broken into pieces (seeds removed)
• 2 tablespoons turmeric

Preparation:

1. In a large heavy-bottomed saucepan, heat the ghee over medium-low heat. Add the onion, ginger, and garlic and simmer until the onion is very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chili powder and stir well. Season with salt and pepper. Pour in the coconut milk and chicken broth and return to a simmer. Cook until the sauce thickens, about 20 minutes.
2. Add the tomatoes, chicken, cilantro, and half the lemon juice. Continue to simmer until the chicken is cooked through, about 10-15 minutes. Taste and adjust the seasonings: lemon juice, salt, and pepper. Sprinkle with cilantro and garnish with mint leaves. Serve with white rice.
   
   Ghee: Place the butter in a heavy saucepan and set it over medium-low heat. Slowly melt the butter, making sure it doesn't sizzle or burn. Increase the heat and bring the butter to a boil. When foam appears on the surface, stir gently and reduce the heat to low.
   
   Cook at a low simmer, uncovered and without stirring, for 45 minutes, until the milk solids at the bottom of the pan are golden brown and the butter on top is clear. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be very clear, with a nutty aroma. Pour the butter into a glass jar and seal tightly.
   Exit: 1.5 tbsp.
3. Curry powder: In a small, dry skillet over medium-low heat, toast the coriander, cumin, cardamom, black peppercorns, fennel, mustard, cloves, and chili until fragrant, about 2 minutes. In a clean coffee grinder or spice grinder, grind the toasted spices to a fine powder. Add the turmeric and quickly blend again. Use the curry powder immediately or store in a tightly lidded jar for up to 1 month.