STEP 1.Cut all the vegetables into moderate pieces, also wash the chicken pieces.
STEP 2.Slice the onions, make a chili paste.
STEP 3.In a pot add ½ cup oil followed by the sliced onion and fry them until light brown. Next add the chicken pieces and mix, add the chili paste as well and fry them on medium flame for about 2mins.
STEP 4.Add the coriander powder, paprika, black pepper, salt to taste, and mix the spices well with the chicken.
STEP 5.Add the diced tomatoes, along with that add the tomato paste as well. Mix them thoroughly. Cook the chicken until the oil starts separating.
STEP 6.Now add around 2lt boiled water and stir well. Bring it to boil, cover it with a lid and let it simmer for 15mins. Add a leftover roti or you can just make an instant roti and add it in the curry slightly mash them to break it into pieces.
STEP 7.Now add the diced vegetables, cook until the vegetables are cooked and tender.
STEP 8.-6 serve it warm.
calories per serving
76 g Fat104 g Protein69 g Carbs25 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment