Recipe from Tea and Scones via Cooking Light, with my revisions
ingredients:
2 teaspoons ground red pepper {I used 1 teaspoon cayenne pepper)
2 teaspoons curry powder (I used 1½ teaspoons)
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter (I used ghee , but coconut oil or any light oil can be used in place of butter or ghee)
1 cup chopped onions
2 cloves garlic, minced
1 lb skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
1 8-ounce carton plain yogurt
1 6-ounce can tomato paste
4 cups, peeled, medium chopped, carrots (about 1½ lbs carrots)
4 cups chicken or vegetable stock
directions:
Combine first 8 ingredients in a bowl. Set aside.
Melt butter or heat ghee in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes stirring frequently so neither burn. Stir in bowl of spice mixture, cook 5 minutes stirring frequently until aromatic.
Add chicken and cook 10 minutes, stirring on and off, (I like to get a sear first, so I let the chicken cubes sear on each side a minute or two)
Combine yogurt and tomato paste and whisk together well. Add yogurt mixture, carrots, and stock to pan. Bring to a boil, then reduce heat to medium and simmer 1 hour stirring occasionally.
Recipe by parsley sage sweet at https://parsleysagesweet.com/2011/08/15/a-secret-plus-the-daring-cooks-leads-to-chicken-curry-blintzes/