Step-by-Step Guide to Make Award-winning Dry red chilli tomato chicken curry with spinach, beetroot and mango poori

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, dry red chilli tomato chicken curry with spinach, beetroot and mango poori. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few components. You can have 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. Get 1/2 kg chicken
2. Make ready 1/2 tsp turmeric
3. Make ready 1/2 tsp chilli powder
4. Prepare 1 tsp chicken masala powder
5. Make ready to taste Salt
6. Get 4-5 Red dry chillies
7. Get 2 tomatoes
8. Prepare 2-3 Lavang
9. Take 1 Dalchini small
10. Get 1 Elaichi
11. Make ready 6-7 Mint leaves
12. Make ready 2 tbsp Coriander leaves
13. Prepare 1 tsp Coriander seeds
14. Take 1 tsp Coconut powder
15. Get 2 tsp Ginger garlic paste
16. Get Water as required
17. Make ready as needed Oil
18. Make ready Cream for garnish
19. Take For poori
20. Take 2 bowl Wheat flour
21. Take 1/4 cup Spinach paste
22. Get 1/2 cup Beetroot paste
23. Take 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.

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