Dice the onion and mince the garlic

Cut the chicken breast into bite-sized cubes

Combine turmeric, ginger, chili powder, salt and cinnamon in a small bowl

Pour spices over chicken and toss until chicken is fully coated in the spice mixture

Heat ghee over medium-low in a frying pan

Add onion and garlic to the pan with the melted ghee

Cook onion and garlic until soft and fragrant about 3 minutes

Increase the heat to medium and add the chicken to the pan

Allow the chicken to cook over medium for 6 minutes tossing frequently

While the chicken cooks, whisk together coconut milk and tomato paste

Pour the liquid mixture into the pan with the chicken and increase the heat to high until the sauce bubbles

Reduce to medium-low to simmer and simmer for 10 minutes

To thicken the sauce, combine arrowroot starch and water in a small bowl

Increase the heat to medium-high and push the chicken to one side of the pan

Pour arrowroot and water mixture into the pan and mix vigorously as the sauce thickens

Toss the chicken in the thickened sauce and remove the pan from the heat

Enjoy with rice, cauliflower rice and veggies!