**Cauliflower Rice to serve
Heat 4 tablespoons of coconut oil in a large saucepan over medium – high heat.
Add the onion and sauté for 3 – 4 minutes or until translucent.
Turn the heat down to medium and stir in the garlic, and spices. Mix well and sauté until fragrant, about 2 minutes.
Add the salt and tomatoes paste, cook for a further 1 minutes then add then lemon juice, chicken stock, coconut milk and the remainder of the ghee and mix well. Turn the heat up to medium and bring the sauce to a simmer.
Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20 minutes, or until the chicken is cooked through.
Garnish with the coriander and serve with the cauliflower rice.