Gently saute the onion in the ghee (or oil and butter) until soft and translucent.  Add the ginger, garlic and turmeric and stir for a minute. Add the curry powder (and chilli powder if using) and stir to combine and to release the flavours.  Add the chopped tomatoes and stock, stir and allow to simmer over low heat for 45minutes, stirring occasionally to avoid sticking. Add the coconut milk and simmer for a further 15 minutes.  Season with salt and pepper.  Allow to cool before popping in a blender until smooth. (At this stage you can keep the sauce for one week in the fridge or freeze for up to 3 months.)

In a large casserole dish, simmer the sauce over low heat. Cut the chicken into bite size pieces, stir into the sauce and gently poach until just cooked. Try to avoid cooking it on a high heat or for too long as this will only make the chicken tough. Serve immediately with a swirl of yoghurt, Basmati or cauli rice and fresh coriander.

(This sauce also works brilliantly with prawns or a firm fish such as kingklip)

Cauli Rice:

Cut a large cauliflower into chunks – pop into a food processor and blitz until the cauliflower resembles rice.  Melt 3 tbsp butter in a pan, add the cauliflower and stir until just cooked and al dente. Season with salt and serve.