Melt the Ghee oil in a large saucepan.

Add the chicken cubes and brown.

Add the onions and cook until soft and golden.

Add the garam masala, chilli powder and stir. Add the tomatoes and heat until bubbling.

Stir in the curry paste and add 1/2 cup of water. Bring the heat back up to simmering and add sugar.

Simmer for 30 mins stirring every now and again.

Add the creamed coconut and simmer for 10 minutes stirring often.

Serve with rice or nan breads.