In a deep pot, heat 80g og Ghee on high heat.

After a few minutes, add the onions. Fry them until the edges begin to brown (this shohld take only a minute or two).

Now add the ginger and spice seeds and stir for another minute or two, until the ingredients release a fragrant aroma.

Add the meat and the spice powders. Combine all ingredients by working the chicken around vigorously for about 3 to 5 minutes.

As to chicken starts to cook, stir in the garlic and lower the heat to medium low, cover and cook for 10 minutes.

Add 350ml water and bring the mixture to a boil. As soon as the water begins to boil, lower the heat right down, add salt if desired... I use half a tablespoon of salt.. cover and let simmer for another 10 minutes. A long slow low-temp simmer will help develop flavours and let the spices mingle :)

Can also add a can of coconut milk or cream to thicken out the curry and make it nice n creamy, especially if the chilis sourced are a bit hot!!

Garnish with coriander before serving alongside roti or rice. Enjoy!