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The ingredients needed to prepare Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
- Provide 1/2 kg chicken
- Prepare 1/2 tsp turmeric
- Get 1/2 tsp chilli powder
- Take 1 tsp chicken masala powder
- Get to taste Salt
- Provide 4-5 Red dry chillies
- Take 2 tomatoes
- Use 2-3 Lavang
- Take 1 Dalchini small
- You need 1 Elaichi
- Provide 6-7 Mint leaves
- Use 2 tbsp Coriander leaves
- Take 1 tsp Coriander seeds
- Use 1 tsp Coconut powder
- You need 2 tsp Ginger garlic paste
- Get Water as required
- Prepare as needed Oil
- Provide Cream for garnish
- Take For poori
- Take 2 bowl Wheat flour
- Provide 1/4 cup Spinach paste
- Get 1/2 cup Beetroot paste
- You need 1/2 cup Mango pulp
- Get to taste Salt
- Take Oil for frying
Steps 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.
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