I got this absolutely phenomenal recipe from Gather's own Ishbel R. I added a little ghost chili powder, but this is optional. I also served this over plain white rice, as I didn't have basmati on hand.
If you use chicken thighs, be sure to cook this at least 45 minutes for best flavor.
vegetable or canola oil
1/2 green pepper, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 T chilli powder
1 t ground turmeric
salt to taste
1 small can diced tomatoes
1 lb boneless skinless chicken thighs or breasts, cut into chunks
1 t ground ginger (I didn't have fresh)
1 t ground cumin
1 t ground coriander
chicken broth, as needed
juice of 1 lemon
1 T ghee
Heat a little oil in a frying pan over medium heat and saute green pepper and onion til softened, about 5 minutes. Stir in garlic and saute another minute or so.
Meanwhile, combine chilli powder, turmeric and salt together in a bowl and then add chicken pieces and stir well and then add to pot and cook til browned.
Add the tomatoes, ginger, cumin and coriander to the chicken mixture and reduce heat to medium low; simmer. Add chicken broth, a tablespoon at a time, if the mixture appears to be getting too dry.
Stir in the lemon juice and ghee. Taste and adjust as desired.
Stir in cilantro and serve over basmati rice.