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Using your very best judgment is another one of the many ways you could make healthy choices out of a dinner menu. This is best accomplished by analyzing dinner pictures onto a menu. It is also recommended that you avoid foods overrun with cheese, mayonnaise and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.
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The ingredients needed to prepare Dry red chilli tomato chicken curry with spinach, beetroot and mango poori:
- You need 1/2 kg chicken
- Provide 1/2 tsp turmeric
- Take 1/2 tsp chilli powder
- Get 1 tsp chicken masala powder
- Prepare to taste Salt
- Use 4-5 Red dry chillies
- Use 2 tomatoes
- Provide 2-3 Lavang
- Take 1 Dalchini small
- Provide 1 Elaichi
- Prepare 6-7 Mint leaves
- Use 2 tbsp Coriander leaves
- Take 1 tsp Coriander seeds
- Provide 1 tsp Coconut powder
- Use 2 tsp Ginger garlic paste
- Get Water as required
- You need as needed Oil
- Provide Cream for garnish
- Provide For poori
- Take 2 bowl Wheat flour
- Provide 1/4 cup Spinach paste
- Use 1/2 cup Beetroot paste
- Use 1/2 cup Mango pulp
- Prepare to taste Salt
- Take Oil for frying
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.
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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