For the curry paste

• 2 Red Onions
• 5 garlic cloves
• 1 thump-sized piece fresh ginger , peeled and roughly chopped
• 2 tbsp tomato paste (purée)
• 1 tbsp brown sugar or Sukrin Gold sweetener
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Turmeric
• 1 tsp sweet paprika
• ½ tsp cayenne pepper
• ⅓ cup (80 ml) chicken broth or stock

For the chicken curry

• ½ tbsp ghee or unsalted butter
• 2 pounds (900g) skinless chicken thighs, diced
• ⅓ cup (80 ml) chicken broth or stock
• 14 oz (400g) chickpeas, drained
• 14 oz (400g) coconut milk or coconut cream, full fat
• cilantro (coriander) chopped, to serve
• pinch red pepper flakes
• ½ red onion finely sliced, to serve (optional)

For the kachumber

• 4 tomatoes , seeded and diced
• ⅓ cucumber , seeds removed, finely diced
• 1 small red onion , finely diced
• 1 green jalapeno , seeds removed, finely diced
• 1 garlic clove , minced
• 1 tbsp lime juice
• handful coriander eaves , chopped
• salt , to taste