Step 1

Melt the ghee in a large heavy-based saucepan over medium-high heat. Cook half the chicken for 2 minutes each side or until browned. Transfer to a plate. Repeat with the remaining chicken, reheating the pan between batches.

Step 2

Discard fat, reserving 1 tablespoon in pan. Reduce heat to medium-low. Add the onion. Cook, covered, stirring often, for 8 minutes or until soft. Uncover and cook, stirring occasionally, for 5 minutes or until golden. Add the curry paste and curry leaves. Cook, stirring, for 3 minutes or until aromatic. Add the stock and tomato. Bring to the boil. Add the chicken, sweet potato and lentils. Reduce heat to low. Cover. Cook for 25 minutes. Add cauliflower. Uncover and cook, stirring occasionally, for 25-30 minutes or until tender.

Step 3

Add the peas and cook for 2 minutes or until tender. Stir in the coriander. Serve with lime pickle.