Kerala style chicken curry with coconut milk

Ingredients:
For the marinade:
    Chicken breast, cut into bite size pieces - 1 kg
    Red chilli powder - 1 tbsp
    Kashmiri red chilli powder - 2 tbsp (or paprika, this is for colour only)
    Turmeric powder - 2 tsp
    Salt - 1 tsp
For the paste:
    Tomatoes - 3-4 medium
    Green chillies - 6 medium
    Ginger - 4"
    Garlic - 6-7 pods
For the gravy:
    Oil - 2-3 tbsp oil
    Onion, finely chopped - 1 large
    Salt - 1 tsp or to taste
    Garam masala - 2-3 tsp   
    Coriander powder - 2-3 tsp
    Spinach - 1/2 of one frozen bag
    Coconut milk - 2 cans (I used one thick + one light)

Time (cook + prep): 45 min
Servings: 12

Method:
1) Rub the spices into the chicken pieces in a large mixing bowl. Seal and refrigerate for 30-45 min.
2) Blend the tomatoes, ginger, garlic, and green chillies together with some water if desired (the final consistency should be somewhat watery).
3) In a wok, heat the oil and fry the onions with salt until they start turning golden brown. Now add the garam masala, coriander powder and stir well. Cook for a couple of minutes and add the tomato paste. Mix well and cook covered, stirring occasionally, for 10 min or until the consistency is more like a paste. Fold in the marinated chicken, coat the pieces well. Cover with spinach leaves. If using frozen leaves, they should have enough water. If not, add up to half a cup of water. Cook covered for 10 minutes. Finally, add the coconut milk and mix well. Cook for another 10 minutes.

Serve over rice, garnished with lime juice.