2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces
Meld ghee in a frying pan, sautÃ© onions and garlic until onions is tender.
Add curry powder and tomato paste, sautÃ© 3 minutes.
Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
Add lemon juice and coconut, which will absorb any excess gravy.
Note: The pan must be continually watched, as the contents may stick.
If this happens, add just sufficient water to prevent it.