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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!