1.   Into bowl 1, add all the spice mix ingredients. Note that the garam masala is an optional ingredient that may be omitted. Stir to combine

2.   Into bowl 2, add all lemon juice, ginger and sweetener. Stir to combine

3.   In a Dutch oven or skillet heat oil over medium heat. When sizzling drop in the onions, cook to translucent stage then drop in the garlic. Stir and cook 1 minute. Make a clearing in the center and drop in the spice mix. Stir to coat the onions and garlic. Cook 1 minute

4.   Pour in the tomato puree, toss with onion mixture. Cook 1 minute. Add the cubed chicken. Toss to coat the chicken. Add the ginger mix, tossing to combine. Sprinkle a few curry leaves, cilantro and mint leaves on top, stir well. Pour in the chicken broth and stir well. Bring to a simmer and cover with lid; cook for 15 minutes. Remove lid, stir occasionally and cook for 15 minutes and so that the chicken cubes are 160 -165 F or 71 – 74 C. Remove from heat and ladle into serving bowl to prevent overcooking