For the chicken curry, cut the chicken into cubes. Peel and halve the onion and cut into strips, fry lightly in a pan with 2 tablespoons of ghee.
Dust with chili powder, turmeric and coriander, fry briefly and then add the meat, continue stir-frying for 5 minutes. Season with salt and pepper and deglaze with the coconut milk and simmer covered for 20 minutes.
Then add a little water if necessary (50 ml) and continue to simmer for 7-10 minutes. Heat the remaining ghee in a pan and roast the cinnamon stick, cloves and mustard seeds in it, stirring constantly until the mustard seeds start to pop.
Add the spices to the chicken with the ghee and mix well. Let steep for 5 minutes without heat. Arrange the chicken curry and serve.
Preparation Tip:
Sprinkle the chicken curry with coconut chips as desired and serve with basmati rice. It is also possible to add vegetables (note the cooking time so that they remain crunchy)!
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