Ingredients:

For the curry:
1 tbsp Good Phats Grass-Fed Ghee
1 onion, finely diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp cumin seeds
1tsp garam masala
1tsp turmeric
2½ tbsp mild curry powder (adjust to taste)
500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
200ml Freja Chicken Bone Broth 
400ml full-fat coconut milk
Salt and black pepper, to taste

For the raita:
1 cup Greek yogurt (or coconut yogurt for a dairy-free option)
½ cucumber, grated and lightly squeezed to remove excess water
1 tsp cumin powder
Handful fresh coriander, chopped
Pinch of salt

To Serve:
Fresh coriander, chopped
Crispy shallots (fried in Good Phats Ghee)
Steamed basmati rice and/or naan

Method:
1. Heat 1 tbsp of Good Phats Ghee in a large pan over a medium heat, then sauté the onion for about 5 minutes until soft and translucent.
2. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in the curry powder and toast gently for 30 seconds.
4. Add the chicken, season with salt and pepper, and cook until lightly browned.
5. Stir in the Freja Chicken Bone Broth and coconut milk. Bring to a gentle simmer and cook uncovered for 15–20 minutes, until the chicken is cooked through and the sauce thickens slightly.
6. While the curry simmers, heat a little more Good Phats Ghee in a small frying pan. Add the thinly sliced shallots and cook over medium heat, stirring occasionally, until golden and crispy. Remove and drain on kitchen paper.
7. Make the raita by combining the yogurt, cucumber, cumin, coriander, and salt in a bowl.
8. To serve, spoon the curry over rice or serve with naan, top with crispy shallots, fresh coriander, and a dollop of raita.