Cut the chicken breasts into small pieces. Make a marinade by mixing the chopped coriander (save some sprigs for the garnish), red curry paste, tandoori paste, chopped garlic, gram masala, salt, grated ginger and yogurt. Mix the chicken with the marinade, cover with clingfilm and let it sit, for as long as you can, even overnight
heat the ghee with the oil in a non-stick deep pan. Fry the marinated chicken until it is nicely browned
meanwhile, chop all the vegetables into bitesize pieces, the onions in half-moons. Take the chicken out of the pan and add the onions. Cook until soft and add all the other vegetables
put the chicken back with the veggies, add the canned tomatoes, coconut and (homemade) chicken stock. Give it a nice stir and simmer for about 25 minutes.
To serve: sprinkle with some fresh coriander, toasted almond slivers and some spoonfuls of double cream. Very nice with basmati rice or naan bread. Bon appétit !