Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Combine all ingredients in the marinade section and allow to marinade for at least 1 hour. 

Thinly slice the onions. Cut the potatoes into a large dice. Measure all remaining ingredients. 

In a large pot, add ¼ cup of ghee and melt over medium-high heat. Add the sliced onions and cook, stirring often until the onions have browned. 

Add the coconut and continue to cook until the coconut has browned as well. Add the ginger and garlic and cook for 2 more minutes. 

Add this mixture into a food processor and blend into a paste. Set aside.

Add the remaining ghee to the pot on a low-medium heat, then add the cinnamon sticks, cardamom, star anise and cook for 1 to 2 minutes until fragrant. 

Return the onion and coconut paste to the pot, then add turmeric, chili powder and garam masala. Cook on medium heat until you start to see the oil from the spices come out. 

Add the marinated chicken, potatoes and tomatoes to the pot and continue to cook for 3 to 4 minutes.

Add chicken stock, salt and pepper and bring the curry to a boil. Turn down the heat to medium low and allow the curry to cook for about 45 minutes or until the chicken and potatoes are fully cooked. 

Taste the curry for seasoning, then finish with fresh lemon juice, cilantro and ghee on top.