Rice with Chicken Curry and Chicken 65
Lunch • India
How to Make Rice with Chicken Curry and Chicken 65 (Traditional & Healthy Version)
Rice with Chicken Curry and Chicken 65 is a vibrant, protein-rich Indian lunch, celebrated for its irresistible blend of flavours and textures. This dish is a staple at many Indian gatherings, especially in the southern states like Tamil Nadu and Andhra Pradesh, and is also popular in North Indian homes with their own regional twists. The fluffy steamed rice ('bhaat' in Hindi) provides the perfect neutral base to soak up the rich, aromatic chicken curry, while the spicy, crispy Chicken 65 offers a delightful contrast in texture and taste. Chicken Curry is often prepared with a medley of whole spices, onions, tomatoes, and ginger-garlic paste, resulting in a comforting, soul-satisfying gravy. Chicken 65, originally from Chennai, is known for its tangy, fiery coating, and is often served at weddings and special occasions. This healthy adaptation uses lean chicken, minimal oil, and fresh ground masalas to deliver the classic taste with fewer calories. By cooking with less oil and opting for brown rice instead of white, the meal becomes more nutritious and suitable for calorie-conscious eaters. The harmony of spices—coriander, cumin, garam masala, and curry leaves—creates an unforgettable aroma and depth of flavor, making it a favourite during festivals like Pongal and Diwali, or a hearty Sunday family lunch. Whether you’re craving comfort food or planning a festive spread, this balanced meal is a wholesome choice that brings the essence of Indian cuisine to your table.
Ingredients(for 1 medium thali (plate) with 1 cup rice, 1 cup chicken curry, 5 pieces Chicken 65)
- 1 cup Brown rice (chawal)
- 300 grams Chicken breast (boneless, skinless, cut into cubes)
- 2 medium Onion (finely chopped)
- 2 medium Tomato (pureed)
- 2 tablespoons Ginger-garlic paste (adrak-lehsun paste)
- 3 tablespoons Curd (dahi, low-fat)
- 1 tablespoon Lemon juice (nimbu ras)
- 10 leaves Curry leaves (kadi patta)
- 1 teaspoon Mustard seeds (rai)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1 teaspoon Red chilli powder (lal mirch)
- 1/2 teaspoon Turmeric powder (haldi)
- 1 teaspoon Garam masala
- 2 tablespoons Besan (gram flour) (for Chicken 65 coating)
- 1 tablespoon Rice flour (chawal ka atta, for extra crispiness)
- to taste Salt (namak)
- 1/2 teaspoon Black pepper (kali mirch)
- 2 tablespoons Oil (preferably cold-pressed or olive oil)
- 2 Green chillies (slit) - optional
- 2 tablespoons Fresh coriander leaves (hara dhaniya, chopped) - optional
Instructions
- 1
Wash and soak brown rice in water for 15 minutes. Cook it in a pressure cooker or on the stovetop with double the water, until soft and fluffy.
15 minutes
Soaking brown rice helps reduce cooking time and improves digestibility.
- 2
Marinate chicken cubes with half the ginger-garlic paste, half the red chilli powder, turmeric, curd, lemon juice, and a pinch of salt. Set aside for 10-15 minutes.
10 minutes
Marination ensures juicy, flavorful chicken.
- 3
For Chicken 65, combine besan, rice flour, remaining red chilli powder, black pepper, half the garam masala, and salt. Coat half the marinated chicken cubes evenly. Heat 1 tablespoon oil in a tawa and shallow fry until crispy. Set aside.
8 minutes
Shallow frying on tawa reduces oil intake but keeps the Chicken 65 crisp.
- 4
Heat remaining oil in a deep kadhai. Add mustard seeds and let them splutter. Add curry leaves, then sauté chopped onions till golden. Add remaining ginger-garlic paste, and cook till raw smell disappears.
5 minutes
Adding curry leaves at the right time enhances aroma.
Why This Dish is Healthy
By using lean chicken, brown rice, and minimal oil, this recipe is lower in calories and saturated fats compared to traditional versions. The inclusion of whole spices and fresh herbs not only enhances flavor but also boosts metabolism and aids digestion. It's a balanced meal that provides essential macronutrients and micronutrients, fitting perfectly into a healthy Indian diet.
This meal is a powerhouse of lean protein from chicken and fiber-rich complex carbs from brown rice, making it ideal for muscle repair and sustained energy. The use of spices like turmeric and ginger-garlic offers anti-inflammatory and immune-boosting properties. Minimal oil and shallow frying reduce unhealthy fats, while curd adds probiotics for better digestion. The dish is also rich in vitamins B6 and B12, iron, and essential minerals, supporting overall wellness.
Pro Tips
- 💡Tip 1: Marinate chicken for at least 30 minutes for deeper flavor.
- 💡Tip 2: Use a thick-bottomed kadhai for even cooking and to prevent burning.
- 💡Tip 3: Garnish with fresh coriander and a squeeze of lemon for extra zing.
Storage & Serving
Store leftover chicken curry and rice in separate airtight containers in the refrigerator for up to 2 days. Chicken 65 is best enjoyed fresh, but can be reheated in an oven or air fryer to retain crispiness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
