Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.

Now pour the oil/ghee into a large heavy bottomed saucepan and heat until bubbling.

Throw in the sliced onions and begin cooking down - 8 - 10 minutes, Add the bell peppers, carrot and cabbage and cook slowly over a medium heat.

Allow the vegetables to fry - stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.

When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.

Finally, add the tomatoes and just enough water to cover the vegetables.

Bring to a boil and then place the lid on the pan and turn the temperature down to low.

Simmer for about 15 minutes. 

After 15 minutes, remove the mixture from the heat and allow to cool slightly.

With an immersion blender, blend to the desired chunkiness. It is perfectly good to leave  un-blended or completely blended to a smooth sauce.

Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.

Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick.  This makes at least 4 servings.

In a bowl, add about half of the spice mixture to the chicken - mix well.  Add the chicken to a seasoned cast iron skillet on medium high heat.  Brown on all sides - about 3 minutes.  Remove from heat.

Add about one quarter of of the curry sauce to a dutch oven on low eat.  Add in the chicken and simmer for 15 - 20 minutes.

Serve and enjoy!