* 2 heaped tablespoons Ghee
* 800 g skinless, boneless Chicken breasts, cut into chunks
* 2 medium Onions, peeled and thinly sliced
* 3 bulbs Garlic, peeled and finely Diced
* 1½ teaspoons Curry spice mix (1)
* 4 teaspoons Curry spice mix (2)
* 450 g Potatoes, peeled and cut into chunks
* 3 tablespoons Tomato purée
* 1 litre or more of hot Chicken stock
* 500 g Vegetables of your choice
* Coriander leaves, chopped

===Method===
* Melt the Ghee in a sautée pan over a high heat.
* Add the Chicken chunks and Fry until golden Brown.
* Remove from heat and reserve.
* Add more Ghee if necessary and Fry the Onions until soft.
* Add the Garlic and cook until golden.
* Add Curry spice mix (1) and allow to cook for about 30 seconds.
* Add Curry spice mix (2) and Stew slowly for around 2-3 minutes.
* Add the cubed Potatoes and stir until coated with the Spice mixes.
* Stir in the Tomato purée, then the hot Stock and the Chicken.
* Simmer for 10 minutes and add the Vegetables.
* If using Frozen Vegetables, Simmer for 15 minutes before adding them.
* Cook for about 10 minutes or so and garnish with fresh Coriander leaves.

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