Choose your delivery date at the checkout.

Mumrez Kahn’s Chicken & Spinach Karahi


Mumrez Kahn’s Chicken & Spinach Karahi

Mumrez Kahn opened the Karachi restaurant in Bradford in the 1960’s and, despite being featured as one of Rick Stein’s “Food Heroes”, it hasn’t changed very much since. I’ve been going there on and off since the early 80’s and so was delighted that the recipe was made public on Rick Stein’s TV programme and then in his book, “Food Heroes”.

Heat the ghee in a heavy based pan and fry the onions for 20 minutes or so until they’re soft and slightly browned. Browning them will add flavour and sweeten the onions.

Add the tomatoes, ginger and garlic to a blender along with around 100ml of water and blend to a smooth consistency.

Remove the onions from the pan with a slotted spoon and reserve the ghee in the pan. Add the onions to the blender with the sauce and blend again.

Fry the chicken in the ghee to seal it and slightly colour it, then add the dry spices and continue to fry for a couple of minutes. Stir in the sauce and simmer until the chicken is cooked through.

Wilt the spinach by putting in a pan with a small amount of boiling water for a couple of minutes, drain and then bland it into a smooth paste, reserve some of the leaves if you would like to add to the final dish.

Clean the blender and blend the chillies with some water.

Add the spinach to the sauce in the pan and stir, along with the chopped coriander and the garam masala.

Test the dish for heat and if you prefer more, add some of the blended chilli liquor or leave for your guests to add themselves.





Generously portioned chicken breasts are ideal for those dishes where you need a quickly cooked and tender meat. All our chickens are free range from Yorkshire and raised to high standards of welfare. The fillets are hand prepared then air-chilled giving you the freshest chicken possible.


  • 250g Ghee or Oil
  • 550g Onions, roughly chopped
  • 400g Tin chopped tomatoes
  • 50g Ginger, chopped
  • 65g Garlic, chopped
  • 900g Chicken breast, diced
  • 1 tbs Salt
  • 1 tbs Turmeric
  • 1 tbs Chilli Powder
  • 1 tbs Cumin
  • 1 tbs Paprika
  • 1 tbs Coriander
  • 350g Fresh spinach leaves
  • 4 fresh green chillies
  • 3 tbs fresh coriander, chopped
  • 1/2 tbs Garam Masala


If you prefer, you can use lamb in place of chicken, it will just need simmering for longer to cook through, when the lamb’s cooked the ghee will float on the surface of the sauce.