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Dry red chilli tomato chicken curry with spinach, beetroot and mango poori
Dry red chilli tomato chicken curry with spinach, beetroot and mango poori

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We hope you got insight 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 achieve it.

The ingredients needed to make Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
  1. Use 1/2 kg chicken
  2. Take 1/2 tsp turmeric
  3. Prepare 1/2 tsp chilli powder
  4. Use 1 tsp chicken masala powder
  5. Take to taste Salt
  6. Take 4-5 Red dry chillies
  7. Take 2 tomatoes
  8. Use 2-3 Lavang
  9. You need 1 Dalchini small
  10. Prepare 1 Elaichi
  11. Get 6-7 Mint leaves
  12. Prepare 2 tbsp Coriander leaves
  13. You need 1 tsp Coriander seeds
  14. Get 1 tsp Coconut powder
  15. Prepare 2 tsp Ginger garlic paste
  16. Get Water as required
  17. Take as needed Oil
  18. Take Cream for garnish
  19. Get For poori
  20. Use 2 bowl Wheat flour
  21. Get 1/4 cup Spinach paste
  22. Use 1/2 cup Beetroot paste
  23. You need 1/2 cup Mango pulp
  24. Use to taste Salt
  25. Take Oil for frying
Steps to make Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
  1. Chicken marination, add chicken, ginger garlic paste, turmeric, salt, chilli powder, chicken masala powder, oil, mix well and keep in fridge for 20 min.
  2. 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.
  3. 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.
  4. 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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