top of page

Chicken Curry with Rajamudi Rice

Updated: Nov 16, 2023

Indian chicken curry can vary from region to region, even the most basic recipe. What they do have in common, though, is a masala made with onions, ginger, garlic, tomato and the authentic spices of India, such as coriander, turmeric, and garam masala. Some recipes add a creamy thickening agent such as yogurt or coconut milk or cream. The thickness is created by hand grinding(Ammikkal) the main ingredients into a paste. The water added at the end helps balance the masala consistency.


Rice dilemma!!! Yes. I have encountered this many a time in my life.! Being a South Indian, rice has been the staple at home since childhood. But the dilemma is that it became monotonous after regular use. The only way to break this monotony was to try different genres of rice. Red rice, brown rice, and Basmati were quite common, but one of the lesser-known varieties was Rajamudi rice. It is nutritious red rice with several health benefits.


Rajamudi, one of the rarest varieties of red rice available in the market, has a tradition that traces back to the era of the Wodeyars of Mysore. It is said that people who could not pay tax to the King of Mysore were asked to pay nutritious Rajamudi rice in lieu of that. Rajamudi rice is unpolished and comes in a mix of red and brown colour. At one point, this rice was much popular and later it was pushed into oblivion as white rice became popular. With the awareness of organic and healthy rice increased, the traditional Rajamudi rice also gained prominence.

Wash and soak the rice for minimum 1 hour, so that it can be cooked faster as the texture of the rice is bit thick. Some times sticky.

Using this rice we can cook any rice varieties, idly, dosa or simple kanji.


Chicken Curry with Rajamudi Rice

Course : Meal

Cuisine : Indian

Prep time :15 minutes

Process time : 1 hour

Total time : 1 hour 15 minutes


  • Chicken - 1 kg

  • Rajamudi rice - 4 glass

  • Onion - 3

  • Tomato - 5

  • Dried red chilli paste - 3 tsp

  • Ginger-garlic paste - 2 tsp

  • Fresh turmeric - 1 tsp

  • Cumin seeds paste - 3 tsp

  • Coriander seeds paste - 3 tsp

  • Cashew - 3 tsp

  • Cinnamon - 2 to 3

  • Cloves - 4

  • Fenugreek - 3 tsp

  • Green cardamom - 2

  • Black cardamom -1

  • Curd - 4 tsp

  • Salt - as per taste

  • Water - 5 to 6 glass

  • Groundnut oil - 4 tsp



  • In a bowl, add washed chicken, marinate them with curd, freshly grounded turmeric paste, red chilli paste and salt, Mix them well. Let them be in resting for 15 minutes.

  • With amikkal(hand grinder), grind peeled fresh turmeric, red chilli, cumin seeds, coriander seeds, ginger-garlic into paste.

  • Then make tomato, coriander and cashew into paste using amikkal.

  • keep a wok, add oil once it got heated, then add all spice into it, allow them to crack.

  • Then add thinly sliced onions into it and sauté them until golden brown.

  • Add ginger-garlic paste, cumin seeds paste, coriander paste and turmeric paste and sauté them well until their raw smell goes.

  • Next add tomato, coriander and cashew paste to it mix well, With salt as per taste, and allow them to cook.

  • Then add marinated chicken to it give a good mix.

  • Finally add required water, mix them well , cover them and cook for 15minutes.

  • Once chicken is cooked serve them with hot rice or chapathi.


  • Take 4 glass of rice in a bowl, wash them well, add water to soak the rice. Let them soak for 1 hour.

  • Take a pan then add 3 glass of water and allow them to boil.

  • Once water started to boil add 2 tsp of salt.

  • Then add the soaked rice along with water and give a gentle mix.

  • Let the rice cook , once rice is been cooked, strain the water.

  • Serve the rice with hot chicken curry.

Grinding the masalas all is been done with amikkal(hand grinder), you can used the powder, to make your dish faster.
I have cooked both the dishes in ROCKET STOVE, to know more about rocket stove, check out my old blog site, click the link below.

Check out my youtube link below for this recipe
I have served this dish along with nannari juice, with sabja seeds.

Pictorial :


Ready to cook! Take all ingredients.
Thinly sliced onion
Chop peeled fresh turmeric
Dried red chilli
Turmeric paste
Red chilli paste
Now ginger-garlic grind
Ginger garlic paste
Cumin seeds grind to paste
Coriander seeds grind to paste
Tomato, coriander leaves and cashew
grind to paste
Turmeric paste
Red chilli paste
Mix them well and marinate them for 15 min
Flame the rocket stove
Oil in hot wok
Add all spice and allow them to crack
add onion
Ginger garlic paste
turmeric, cumin and coriander paste
Tomato, coriander and cashew paste
saute them all until raw smell leaves, then add salt as per taste
Add marinated chicken
with required water
Cover and cook for 15 min, Then serve the chicken curry


Take water in a pan allow them to boil, then add salt
Add soaked rice along with soaked water
Cover and cook, under rice is cooked, then serve
Enjoy the meal!
I believe a good chicken breast, if made well, is the best thing ever. ...


bottom of page