Chicken Curry with Chicken 65
Lunch • India
How to Make Chicken Curry with Chicken 65 (Traditional & Healthy Version)
Chicken Curry with Chicken 65 is a beloved South Indian lunch dish that perfectly blends aromatic spices and tender chicken pieces. Originating from the southern states such as Tamil Nadu and Andhra Pradesh, this combo is a staple at both festive gatherings and everyday meals. The rich, spicy chicken curry is balanced by the crisp and tangy Chicken 65, making it a favorite for those who crave both flavor and variety in their meal. In South India, Chicken 65 is traditionally served as a starter or side, especially during festivals like Pongal and Diwali, while chicken curry is a main course staple. Both dishes highlight the use of local spices such as curry leaves (kadi patta), mustard seeds, and red chilies, offering layers of taste and aroma. This recipe focuses on using healthier cooking methods, such as grilling or air-frying Chicken 65, and reducing oil in the curry, making it suitable for calorie-conscious individuals. The deep flavor profiles and vibrant colors reflect the rich culinary heritage of South India, ensuring every bite is both authentic and nourishing.
Ingredients(for 1 cup chicken curry with 6-8 pieces of Chicken 65)
- 250 grams Chicken breast (boneless, skinless)
- 1 large Onion (finely chopped)
- 2 medium Tomato (pureed)
- 2 teaspoons Ginger-Garlic paste (adrak-lahsun paste)
- 10-12 Curry leaves (kadi patta)
- 1 teaspoon Red chili powder (mirch powder)
- 1/2 teaspoon Turmeric powder (haldi)
- 1 teaspoon Garam masala
- 1/2 teaspoon Mustard seeds (rai)
- 3 tablespoons Low-fat curd (dahi)
- 2 tablespoons Atta or rice flour (for Chicken 65 coating)
- 1 tablespoon Lemon juice (nimbu ras)
- to taste Salt
- 2 tablespoons Olive oil or cold-pressed coconut oil (for cooking)
- 2 Green chilies (slit) - optional
Instructions
- 1
Marinate chicken pieces with ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Let it rest for 10 minutes.
10 minutes
Marination enhances flavor and tenderness.
- 2
Coat half the marinated chicken in atta or rice flour and curd for Chicken 65. Preheat air-fryer or oven.
5 minutes
Use rice flour for extra crispiness and gluten-free option.
- 3
Air-fry or bake Chicken 65 pieces at 180°C for 15 minutes, turning halfway.
15 minutes
Air-frying reduces oil and calories.
- 4
Heat oil in a kadhai. Add mustard seeds and let them splutter. Add curry leaves, onions, and green chilies, sauté till golden.
5 minutes
Use coconut oil for authentic southern flavor.
Why This Dish is Healthy
By air-frying instead of deep-frying Chicken 65 and using minimal oil in the curry, this recipe lowers overall fat and calories. Lean chicken breast is a great source of protein while curd and tomatoes add nutrients without excess calories. The use of whole spices and fresh ingredients ensures a clean, wholesome meal. This makes it suitable for weight management and heart health.
This recipe is high in lean protein from chicken breast and contains key vitamins such as B6, B12, and minerals like zinc and selenium. Using low-fat curd and air-frying reduces saturated fat. Curry leaves, onions, and tomatoes provide antioxidants and dietary fiber, supporting digestion and immunity. The inclusion of atta or rice flour offers complex carbohydrates. Overall, this meal is balanced for macros and micronutrients, ideal for those tracking calories and nutrition.
Pro Tips
- 💡Tip 1: Marinate chicken overnight for deeper flavor.
- 💡Tip 2: Use fresh curry leaves for maximum aroma.
- 💡Tip 3: For extra crisp Chicken 65, add a pinch of baking soda to the coating.
Storage & Serving
Store leftover chicken curry and Chicken 65 in airtight containers in the refrigerator for up to 2 days. Reheat gently on a tawa or in a microwave. Chicken 65 is best consumed fresh for crispiness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 600.0 kcal |
