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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. 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 achieve it.

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

Serve with steamed rice, warmed naan bread or pappadums. Chicken cooked in a Curried mango and mint sauce simmered with fresh ginger and coriander. Shrimp sautéed with dry red chilli, curry leaves and coriander in a tomato coconut sauce. Sun-dried Tomato & Spinach-stuffed Chicken. featured in Gourmet Recipes To Master In Your White Black Red Green Blue Yellow Magenta Cyan. Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and.

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