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We hope you got benefit from reading it, now let’s go back to dry red chilli tomato chicken curry with spinach, beetroot and mango poori recipe. To cook dry red chilli tomato chicken curry with spinach, beetroot and mango poori you only need 25 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
- Take 1/2 kg chicken
- Provide 1/2 tsp turmeric
- Prepare 1/2 tsp chilli powder
- Take 1 tsp chicken masala powder
- Use to taste Salt
- You need 4-5 Red dry chillies
- You need 2 tomatoes
- Provide 2-3 Lavang
- Get 1 Dalchini small
- Get 1 Elaichi
- Provide 6-7 Mint leaves
- Provide 2 tbsp Coriander leaves
- Get 1 tsp Coriander seeds
- Prepare 1 tsp Coconut powder
- Use 2 tsp Ginger garlic paste
- Use Water as required
- Provide as needed Oil
- Take Cream for garnish
- Provide For poori
- You need 2 bowl Wheat flour
- Use 1/4 cup Spinach paste
- Provide 1/2 cup Beetroot paste
- You need 1/2 cup Mango pulp
- Take to taste Salt
- Take Oil for frying
Instructions to make Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
- Chicken marination, add chicken, ginger garlic paste, turmeric, salt, chilli powder, chicken masala powder, oil, mix well and keep in fridge for 20 min.
- In pan, add oil 1 tsp, red dry chillies, tomato sliced, Coriander seeds, Coconut powder, dalchini, lavang, elaichi..roast for 2-3 min then blend into paste adding little water. Red chilli tomato paste is ready.
- For chicken curry, take a pan, add oil, Coriander leaves, marinated chicken let it cook for 2-3 mins next add the red chilli tomato paste, salt, mint leaves and water as required. Let it cook on medium flame for 20-25 mins. Curry should be thick consistency. Garnish with cream and Coriander leaves.
- For poori, make three portion of wheat flour adding pinch of salt to each portion. To begin with first portion add spinach paste, second add beetroot paste and third portion add mango pulp make a dough. Roll poori and fry them accordingly and serve with dry red chilli chicken curry.
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