Good call rsh, here u go:
Ingredients
2 tablspoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic- minced
1 tablespoon ground cumin
1 tspoon salt
1 teaspoon ground ginger
1 teaspon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 tspoon ground turmeric
1 (14 ounce) can tomatoes sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1/2 teaspoon curry powder
1/2 teaspon salt, or to taste (taste is what i do!)
1 teaspoon white sugar, or to taste (see above!
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Directions
Heat ghee in a large skillet over med heat and cook and stir onion 'til translusent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant(smells gud basically!), about 2 mins.
Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespon sugar. Bring sauce back to a simmer and cook, stirring often (do it a lot - makes a big difference trust me!), until sauce is thickened, 20 to 30 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices (best bits) into the sauce. Simmer chicken in sauce until no longer pink, about 45 minutes; adjust salt and sugar to taste. Voila!
