Simple Way to Prepare Speedy Dry red chilli tomato chicken curry with spinach, beetroot and mango poori

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, dry red chilli tomato chicken curry with spinach, beetroot and mango poori. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Dry red chilli tomato chicken curry with spinach, beetroot and mango poori is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Dry red chilli tomato chicken curry with spinach, beetroot and mango poori is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook dry red chilli tomato chicken curry with spinach, beetroot and mango poori using 25 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:

1. Make ready 1/2 kg chicken
2. Prepare 1/2 tsp turmeric
3. Get 1/2 tsp chilli powder
4. Take 1 tsp chicken masala powder
5. Take to taste Salt
6. Prepare 4-5 Red dry chillies
7. Take 2 tomatoes
8. Make ready 2-3 Lavang
9. Prepare 1 Dalchini small
10. Make ready 1 Elaichi
11. Take 6-7 Mint leaves
12. Make ready 2 tbsp Coriander leaves
13. Get 1 tsp Coriander seeds
14. Take 1 tsp Coconut powder
15. Make ready 2 tsp Ginger garlic paste
16. Make ready Water as required
17. Take as needed Oil
18. Prepare Cream for garnish
19. Get For poori
20. Take 2 bowl Wheat flour
21. Make ready 1/4 cup Spinach paste
22. Get 1/2 cup Beetroot paste
23. Make ready 1/2 cup Mango pulp
24. Prepare to taste Salt
25. Make ready 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.

So that is going to wrap this up with this special food dry red chilli tomato chicken curry with spinach, beetroot and mango poori recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!