Saute cubed chicken breast in ghee with garlic and onion powder, curry powder, sliced ginger. Add cauliflower. Add 8 oz tomato sauce and 4 oz chicken broth. Simmer 15 mins. Stir in 8 oz coconut milk. Bring to simmer then remove from heat. Stir in 1 t vinegar and 1 T lime juice. Add frozen peas.