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2 Chappati with One Bowl Chicken Curry and One Bowl of Cird
Lunch • India
How to Make 2 Chappati with One Bowl Chicken Curry and One Bowl of Curd (Traditional & Healthy Version)
This classic Indian lunch plate of 2 chappati, a bowl of chicken curry, and a bowl of curd (dahi) is a wholesome, balanced meal enjoyed across India. Chappati, made from whole wheat atta, is a staple in almost every Indian household, cooked fresh on a tawa and served hot. Chicken curry brings in rich protein and aromatic spices, reflecting the diverse culinary traditions from Punjab to Maharashtra, while homemade curd offers a cooling, probiotic-rich side that balances the spices. This combination is not only delicious but also deeply rooted in Indian food culture. It is a popular lunch option, light enough for everyday meals yet hearty enough for special occasions, including festivals and family gatherings. The synergy of soft chappatis, flavorful chicken curry, and creamy dahi represents the essence of Indian home cooking—simple, nourishing, and packed with taste and tradition. Perfect for calorie-conscious eaters, this meal provides satiety, nutrition, and authentic Indian flavors in every bite.
Ingredients(for 2 chappati, 1 bowl chicken curry, 1 bowl curd per person)
- 1 cup Whole wheat atta (flour) (for chappati)
- as needed Water (to knead dough)
- 250 grams Chicken breast (boneless, skinless) (cut into cubes)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 tsp Ginger-garlic paste (adrak-lahsun paste)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (lal mirch)
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Cumin seeds (jeera)
- 1 cup Low-fat curd (dahi) (homemade or store-bought)
- 1 tbsp Fresh coriander leaves (for garnish) - optional
- to taste Salt
- 1.5 tbsp Oil (preferably mustard or sunflower)
Instructions
- 1
Prepare the dough for chappati by mixing atta and water. Knead until smooth and soft. Cover and rest for 10 minutes.
10 minutes
Use lukewarm water for softer chappatis.
- 2
Heat oil in a kadhai. Add cumin seeds, let them splutter. Add chopped onions; sauté until golden.
3 minutes
Keep flame medium to avoid burning onions.
- 3
Add ginger-garlic paste, sauté for a minute. Add chopped tomatoes, turmeric, chili, coriander powder, and salt. Cook until oil separates.
5 minutes
Mash tomatoes well for a smoother curry base.
- 4
Add chicken pieces. Stir well to coat with masala. Cook on medium flame for 5-6 minutes, stirring occasionally.
6 minutes
Cover the kadhai to keep chicken juicy.
Why This Dish is Healthy
Combining whole grains, lean protein, and fermented dairy, this meal is heart-healthy and supports muscle repair, gut health, and sustained energy release. Low in saturated fat and rich in essential nutrients, it fits well into weight management and diabetic-friendly meal plans. Homemade preparation allows control over salt and oil, making it a truly healthy Indian lunch option.
This meal offers a balanced mix of complex carbohydrates from whole wheat chappati, lean protein from chicken, and probiotics from curd. The use of minimal oil and fresh spices reduces unhealthy fats and sodium. Vitamins like B6, C, and K are present from onions, tomatoes, and coriander, while minerals like calcium and phosphorus are provided by curd. High fiber content aids digestion and keeps you fuller for longer.
Pro Tips
- 💡Tip 1: Let the dough rest for softer, more pliable chappatis.
- 💡Tip 2: Use boneless chicken for quicker, even cooking.
- 💡Tip 3: Add a squeeze of lemon to the curry before serving for brightness.
Storage & Serving
Store leftover chicken curry in an airtight container in the refrigerator for up to 2 days. Chappatis are best consumed fresh but can be wrapped in a cloth and kept for 12 hours. Curd should be refrigerated and consumed within 24 hours.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
