Coconut Chicken Curry

2 tablespoons ghee or olive oil
1 onion, diced
4 garlic cloves, minced
1 tablespoon ginger, peeled and grated 
1 teaspoon curry powder 
1 pound organic chicken breast, cut into chunks
1 (15-ounce) can of full-fat coconut milk
2 cups chicken broth or water
1/4 teaspoon Herbamare (add more if needed)
1 carrot, peeled and grated 
1 pinch of cayenne pepper
1 cup baby spinach
Celtic sea salt and black pepper, to taste
1/4 cup fresh basil, chopped (optional)

Melt ghee in a large saucepan over medium heat. Add onions and cook for 2 minutes. 
Stir in garlic, ginger, and curry. Cook until fragrant (about 1 minute). Add chicken, and cook for 10 minutes, stirring often. 
Add coconut milk, broth, and carrots.  Season with Herbamare and cayenne pepper. Bring to a boil; reduce heat and simmer for 15 - 20 minutes, stirring occasionally.
Add spinach, Celtic sea salt, and black pepper. Simmer for another 5 minutes.  Stir in basil.
Serve over rice.

Tip: If you are vegetarian, you can use 2 cans of chickpeas instead of chicken.