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
- 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)
- to taste Salt
- 2 tablespoons Fresh coriander (Hara dhaniya, chopped for garnish)
Step-by-step instructions
Step 1 · Rinse basmati rice thoroughly and soak for 15 minutes
Rinse basmati rice thoroughly and soak for 15 minutes. Drain and set aside.
Step 2 · Heat 1 tablespoon ghee in a kadhai or heavy pan
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.
Step 3 · Add drained rice and gently fry for 2 minutes
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.
Step 4 · For chicken curry
For chicken curry, heat 0.5 tablespoon ghee in another pan. Add remaining onions, curry leaves, and green chilies. Sauté until onions are soft.
Step 5 · Add ginger garlic paste and sauté till raw smell disappears
Add ginger garlic paste and sauté till raw smell disappears. Stir in tomatoes, turmeric, red chili, and coriander powder. Cook until masala releases oil.
Step 6 · Add chicken pieces and mix well
Add chicken pieces and mix well. Sauté on medium-high heat for 2-3 minutes. Add 1/2 cup water, cover, and simmer for 10 minutes until chicken is cooked.
Step 7 · Optional: Stir in coconut milk and simmer for 2 minutes
Optional: Stir in coconut milk and simmer for 2 minutes. Adjust salt. Garnish with fresh coriander.
Step 8 · Serve hot ghee rice with chicken curry
Serve hot ghee rice with chicken curry. Enjoy with salad or cucumber raita for a balanced meal.
Why this recipe 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.
A note on tradition
Ghee Rice with Chicken Curry is iconic in South Indian cuisine, especially in Kerala and Karnataka, where it is often served at festive occasions, weddings, and Sunday family lunches. The aroma of ghee and whole spices is synonymous with celebration. Each region adds its own twist—some include fried nuts and raisins in the rice, while others use coconut milk in the curry for a Mangalorean touch. This dish is a symbol of hospitality and festivity in South Indian homes.