Recipe of Super Quick Homemade Dry red chilli tomato chicken curry with spinach, beetroot and mango poori

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive 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 is gonna smell and look delicious.

Dry red chilli tomato chicken curry with spinach, beetroot and mango poori is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Dry red chilli tomato chicken curry with spinach, beetroot and mango poori is something that I have loved my whole life.

To begin with this particular recipe, we must first 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 cook that.

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

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

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