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
Step-by-step instructions
Step 1 · Wash and soak brown rice in water for 15 minutes
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.
Step 2 · Marinate chicken cubes with half the ginger-garlic paste
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.
Step 3 · For Chicken 65
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.
Step 4 · Heat remaining oil in a deep kadhai
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.
Step 5 · Add tomato puree
Add tomato puree, coriander powder, remaining garam masala, and a pinch of salt. Cook until oil separates. Add the other half of marinated chicken cubes. Mix well and cook covered for 10 minutes, adding little water as needed for gravy.
Step 6 · Garnish chicken curry with fresh coriander leaves
Garnish chicken curry with fresh coriander leaves. Serve hot with steamed brown rice and crispy Chicken 65 pieces on the side.
Why this recipe 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.
A note on tradition
Rice with Chicken Curry and Chicken 65 holds special significance, especially in southern Indian states like Tamil Nadu and Andhra Pradesh. Chicken 65 is a signature dish in many Chennai restaurants and is often served at weddings, Diwali, and family gatherings. Chicken curry with rice is a comfort meal enjoyed across India, with regional masala variations in Kerala, Punjab, and Bengal, making it a truly pan-Indian favorite.