Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make 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 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 on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Dry red chilli tomato chicken curry with spinach, beetroot and mango poori is something that I’ve loved my whole life.
Add chicken and stir-fry until chicken colours. Pour over chicken stock and Wattie's Tomatoes Crushed and Sieved. Stir while bringing up to the boil. Stir in baby spinach leaves and allow to wilt.
To get started with this particular recipe, we have to 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:
- Prepare 1/2 kg chicken
- Prepare 1/2 tsp turmeric
- Get 1/2 tsp chilli powder
- Make ready 1 tsp chicken masala powder
- Make ready to taste Salt
- Make ready 4-5 Red dry chillies
- Prepare 2 tomatoes
- Take 2-3 Lavang
- Take 1 Dalchini small
- Make ready 1 Elaichi
- Take 6-7 Mint leaves
- Make ready 2 tbsp Coriander leaves
- Make ready 1 tsp Coriander seeds
- Prepare 1 tsp Coconut powder
- Take 2 tsp Ginger garlic paste
- Take Water as required
- Get as needed Oil
- Make ready Cream for garnish
- Take For poori
- Prepare 2 bowl Wheat flour
- Get 1/4 cup Spinach paste
- Get 1/2 cup Beetroot paste
- Get 1/2 cup Mango pulp
- Get to taste Salt
- Get Oil for frying
Cumin , onion , dry red chilli tempered with butter over yellown lentil. Bar-be-que chicken cooked in tomato and cashew base curry. 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.
Instructions to make Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
- Chicken marination, add chicken, ginger garlic paste, turmeric, salt, chilli powder, chicken masala powder, oil, mix well and keep in fridge for 20 min.
- 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.
- 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.
- 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.
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. Method:Take chicken in a bowl, add all. Pooris are always a big welcome in our household. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut Mango Chicken Curry Recipe.
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