Chicken Korahi Curry (Karachi Restaurant Bradford)

This is my last post before I go off on holiday to Turkey. For the first time in many holidays I actually have baggage in the hold, so I'm hoping to source some local spices - and perhaps recipes! So, I had some shredded chicken meat to use from a left over Sunday dinner bird, I was watching Saturday Kitchen Best Bites and I saw this clip of Rick Stein cooking a recipe from the Karachi Restaurant in Bradford:

I had all of these ingredients and spices in the house, so I quickly jotted down the recipe as I watched. I made this curry the next day and it tasted amazing! Instead of writing out Ingredients then Method as I usually do, I'll copy my jotted down recipe word for word. I followed it almost exactly, although, I did add the meat a bit later (quite close to completing the dish) as it was already cooked. Although I will definitely be cooking this curry again with either a different meat or raw chicken, as I can image only an enhanced, more absorbed flavour!

 I know presentation is not excellent, but it tasted bloody lovely!

Recipe (as I jotted it down):

1. Fry lots of finely chopped onions (3 large ones preferably) in butter or ghee.
2. Blend onions with a tin of tomatoes, lots of chopped garlic and some chopped ginger into a purée.
3. Pour into a large lidded pan/casserole dish, cook with meat of choice until meat is cooked.
4. Add ground coriander, cumin (also ground), chili powder, paprika and turmeric.
5. Whilst the pot simmers blend chopped green chilies with water and add to curry with some spinach.
6. At the end add fresh coriander and some Garam Masala.
7. Serve with pilaf rice cooked with cinnamon and cardamon, and perhaps a chapati.

I actually cooked my rice in coconut milk too (due to an excellent bargain of 4 tins of it for a £1 that I found!) and it was a tasty accompaniment. Although the curry did steal the show.