When it comes to comfort food, nothing beats a bowl of warm kanji. This Indian style chicken congee is not just soothing but also packed with protein, making it perfect for a wholesome dinner, lazy Sunday lunch, or even a post-workout meal. The best part is – it’s light on the tummy but still keeps you full for hours.

In this recipe, we are cooking rice and moong dal in rich homemade chicken stock, then topping it with crisp shredded chicken, veggies, and crunchy toppings. Every spoon is creamy, mildly spiced, and so satisfying. Think of it as the South Indian cousin of Chinese congee, but with our local masala touch.

And yes – it’s a complete high protein, balanced meal in a bowl.

Health Benefits

• Protein-packed from chicken and moong dal – supports muscle strength.
• Easily digestible – perfect for kids, elders, or recovery meals.
• Comforting and filling – gives the goodness of kanji with added nutrition.
• Customisable – you can make it veg-only, add millets, or spice it up as you like.

Let’s Talk About Ingredients

• Chicken – Use bone-in pieces to make a rich, flavorful stock. Later, shred and crisp it up for topping.
• Rice + Moong Dal – A light, nourishing combo that makes the congee creamy without heaviness.
• Onion, Garlic & Ginger – Roasted first for a smoky base.
• Spices – Simple Indian pantry staples like cumin, turmeric, and pepper keep it homely.
• Veggies – Carrot, beans, corn add freshness, crunch, and extra nutrients.
• Lemon & Soy Sauce – Small twist that balances flavors.
• Toppings – Crispy chicken, curry leaves, sesame seeds, red chilli, sprouts, pappadam – makes it feel like a complete meal.

Detailed Recipe

Video Recipe

Step-by-Step Instructions

• Make the Spice Base
  • Heat 1/8 tsp oil in a pan.

• Add 2 roughly chopped onions,

• 10 garlic cloves, and 1-inch ginger.
• Toss in 1/2 tsp cumin seeds and 1/2 tsp black pepper.

Roast until golden and aromatic.

Transfer to a pressure cooker.

• Prepare Chicken Stock
  • In the same pan, heat 1 tsp oil.

• Add 1 kg chicken pieces. i have 1/2 kg with bone and 1/2 kg boneless. this way we get the nice stock as well protein for the dish

• with 1/2 tsp salt

• and 1/2 tsp turmeric.

• Sear on both sides

• and transfer to the cooker with the onion-spice mix.

• Add 2 bay leaves

• and 1.5 litres of water.

• Pressure cook for 8 whistles.

• Once pressure releases, strain and keep the stock aside.

• Cook the Rice & Dal
  • Wash 1 cup rice

• + 1/2 cup moong dal.

• Add them to a cooker

• along with 6 cups of the prepared chicken stock.

• Pressure cook for 6 whistles on medium heat.

• Shred & Crisp the Chicken
  • Shred the cooked chicken, discarding bones.

• Season with juice of 1 lemon,

• 1 tsp soy sauce,

• 1 tsp chilli flakes,

• curry leaves,

• and 1/2 tsp salt.

mix well

• Heat 1/8 tsp oil in a pan,

• add chicken,

• and slow-roast for 15–20 mins until crispy and dry.

• Finish with 1/2 tsp pepper,

1/2 tsp sesame seeds,

4 deseeded red chillies cut into strips,

and a sprig of curry leaves.

Toss well.

• Flavour the Congee Base
  • Open the rice-dal cooker,

• mash the mixture slightly.

• Add 1 cup hot water

• and mix to get a creamy texture.

• In a separate pan, heat 1/2 tsp oil.

• Fry 1/4 cup chopped small onions till golden.

• Add 1 finely chopped carrot, 1/8 cup beans, 1/8 cup corn,

• a pinch of salt

• and white pepper.

• Cook 2–3 mins,

• then add to the congee

• along with 1/2 cup water.

• Boil for 2–3 mins.

• Adjust salt at the end.

• Serve
  • Pour the congee into bowls.

• Top with crispy chicken, sprouts, curry leaves, and crushed pappadam.

• Serve hot and enjoy!

Expert Tips

• Always use bone-in chicken for richer stock.
• Roast chicken slowly on low heat for the best crispiness.
• Adjust congee consistency by adding hot water – some like it soupy, some like it thick.
• You can replace rice with millets for a healthier twist.
• For kids, skip chilli flakes and red chillies, keep it mild.

FAQs

1. Can I make this without chicken?
Yes, just make a simple veg stock with onions, garlic, and veggies, then cook rice + dal in it.

2. Is this good for weight loss?
Yes, it’s high protein and light on the stomach. Just keep oil minimal and portion balanced.

3. Can I make it ahead?
Yes, the congee base can be made ahead and reheated. Crisp chicken just before serving.

4. Which rice is best for congee?
Short-grain rice or sona masoori works best, but you can also use leftover rice.

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