Prep: Slice the onion into thin half rounds. Green beans and Carrots - Cut the green beans into 1 inch pieces and slice the carrot. Place the green beans and carrots into a microwaveable bowl with 1 tablespoon of water and cover with plastic wrap. Microwave for about 3 ½ minutes (depending on your microwave) and drain. Cauliflower - (You can do this step while the chicken is browning) If using frozen, thaw in the microwave for 5 minutes, squeeze excess water with your hands and grate in a food processor or on a box grater. If using fresh, grate first, then place into the microwave with 1 tablespoon of water and steam for 3-4 minutes. Chicken - Cut the chicken into bite sized pieces.

Blender: De-seed and chop the peppers. Remove the skin of the ginger with a spoon and chop. Add the garlic and lime juice. Blend the ingredients until they are a smooth paste.

Brown: In batches, brown the chicken in 2 tablespoon of ghee, over medium high heat, adding more ghee as needed. Remove chicken from pan and reserve.

Cook: Add a little more ghee to the pan and fry the onion until soft and starting to brown. Add the spices and cook until fragrant. Add the puree from the blender, stir and cook until the raw smell of pepper mellows and the mixture loses it green color. This will take a few minutes.

Add the coconut milk, stirring well, and let the mixture simmer over medium heat for five minutes or until it begins to thicken. Add the chicken and simmer gently for a few minutes to reheat. Add the green beans and carrots (if using) and heat through. Taste for seasoning and adjust.

Serve Chicken Moilee over rice or cauliflower rice.