In a large saucepan, melt ghee over medium heat.
Add chopped onions and cook until soft and light brown.
Add fennel seeds, cumin, ground ginger, graham masala, garlic and sautée for one more minute, stirring constantly, to prevent burning.
Add bay leaf, tomatoes, coconut milk, carrot tops and season with salt and pepper. Stir gently.
Add chicken to the saucepan and mix everything together. Lower the heat and sautée for 20-25 minutes, stirring occasionally.
Add curry powder or 5 piri piri peppers or 1/2 tsp of red pepper flakes (optional)
Serve with chickpeas and/or rice.