Chicken Curry

Melt ghee and add garlic slivers, saut 2-3 minutes. Add 1 1/2 tsp. cumin seeds and then the onion. Saute until the onions become transparent and begin to brown lightly. Add and add tomatoes. Add the turmeric, sambhar, curry powder, and chili powder. Saute briefly. Cook just a few minutes. Allow mixture to cool and then puree. Return puree to the pot and add both cans of coconut milk and about 1 1/2 cups water. Add chicken pieces and 1 tsp. salt and the juice of 1/2 a lemon. Simmer approximately 1 1/2 hours. It is done when you see a little oil beginning to separate out on the top.

Serve with Cucumber Raita, and Potatoes with Eggplant.

*You may also use one whole rotisserie chicken, skinned and separated into pieces.