Ghee Rice with Chicken Curry
Lunch • India
How to Make Ghee Rice with Chicken Curry (Traditional & Healthy Version)
Ghee Rice with Chicken Curry is a beloved South Indian lunch, especially popular in Kerala, Karnataka, and Tamil Nadu. This dish combines fragrant, basmati rice cooked in homemade ghee (clarified butter) with a spicy, flavorful chicken curry. The rich aroma of ghee, whole spices, and curry leaves make it a festive favorite, often served during weddings, Onam, and other regional celebrations. The chicken curry, made with a blend of Indian masalas and fresh coconut, pairs beautifully with the mildly spiced ghee rice, creating a harmonious and satisfying meal. What makes Ghee Rice with Chicken Curry truly special is its balance of flavors and its adaptability to different tastes and dietary needs. The rice is subtly aromatic, letting the bold, robust chicken curry shine. This meal is both comforting and nourishing, perfect for family gatherings or a hearty Sunday lunch. Using healthier cooking methods and portion control, you can enjoy an authentic taste of South India without compromising your health goals. Whether it's a festive occasion like Vishu, Onam, or a regular weekend, this dish brings together tradition, taste, and nutrition in every bite. Its versatility allows for several adaptations, making it a staple in many Indian households.
Ingredients(for 1 medium bowl ghee rice with 1 medium bowl chicken curry)
- 1 cup Basmati rice (Chawal)
- 200 grams Chicken (skinless, lean) (Boneless or bone-in)
- 1.5 tablespoons Ghee (Desi Ghee)
- 1 large Onion (finely sliced; Pyaz)
- 1 medium Tomato (finely chopped; Tamatar)
- 2 Green chili (Hari Mirch, slit)
- 1 tablespoon Ginger garlic paste (Adrak-Lahsun)
- 8-10 Curry leaves (Kadi patta)
- 1/2 teaspoon each Whole spices (cloves, cinnamon, cardamom, bay leaf) (Sabut masale)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chili powder (Lal Mirch)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/4 cup Coconut milk (Nariyal doodh, optional for richer curry) - optional
- to taste Salt
- 2 tablespoons Fresh coriander (Hara dhaniya, chopped for garnish) - optional
Instructions
- 1
Rinse basmati rice thoroughly and soak for 15 minutes. Drain and set aside.
15 minutes
Soaking rice ensures fluffy, separate grains.
- 2
Heat 1 tablespoon ghee in a kadhai or heavy pan. Add whole spices and sauté until aromatic. Add half the sliced onions and fry until golden.
5 minutes
Fry onions on medium flame to avoid burning.
- 3
Add drained rice and gently fry for 2 minutes. Add 2 cups hot water and salt. Cover and cook on low flame until rice is done. Fluff with fork.
10 minutes
Do not over-stir rice to keep grains intact.
- 4
For chicken curry, heat 0.5 tablespoon ghee in another pan. Add remaining onions, curry leaves, and green chilies. Sauté until onions are soft.
5 minutes
Add a pinch of salt to onions to speed up browning.
Why This Dish is Healthy
This healthy version of Ghee Rice with Chicken Curry uses less ghee and lean chicken, making it suitable for calorie-conscious eaters. The use of whole spices and fresh ingredients reduces the need for excess oil or cream, keeping the dish light yet flavorful. Including a portion of protein with rice helps maintain satiety and stable blood sugar levels, supporting weight management and muscle health.
Ghee Rice with Chicken Curry provides a balanced meal with complex carbohydrates, high-quality lean protein, and healthy fats. Basmati rice is low in fat, and ghee in moderation offers fat-soluble vitamins like A, D, E, and K. Chicken supplies essential amino acids and B vitamins, while spices add antioxidants and anti-inflammatory benefits. The optional use of coconut milk gives extra minerals like potassium and magnesium. This dish is rich in protein, moderate in carbs, and can be adapted to suit various dietary preferences.
Pro Tips
- 💡Tip 1: Use homemade ghee for the best aroma and flavor.
- 💡Tip 2: Always soak rice for fluffier texture and even cooking.
- 💡Tip 3: Simmer the chicken curry gently to keep the chicken tender and juicy.
Storage & Serving
Store leftover ghee rice and chicken curry separately in airtight containers in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave, sprinkling some water to avoid drying out.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
