I love to cook in Instapot be it a busy day or lazy day, this Instant pot chicken curry and rice comes handy. This South Indian spicy chicken curry is made with fewer ingredients and no marination. I highly recommend this dish if you are trying to avoid restaurant take-outs.

How to make Instant pot Chicken Curry and rice using PIP (pot in pot) method ?

In Sauté mode add oil, bay leaf, onions and stir well and fry for 3 minutes then add ginger garlic paste, tomatoes and fry for another 3 more minutes stirring in between then add chicken and all the masalas and add water.

Keep the trivet on top of chicken and place the washed, soaked rice along with water.

Close the lid and pressure cook for 5 min making sure the vent is in sealing position.

When it is done wait for 10 min and then release the pressure. Both the chicken curry and rice cooked to perfection.

Tip: We used Basmati rice soaked for 5 minutes here.

How to make in pressure cooker ?

In pressure cooker add oil, when it is hot add bay leaf, onions and sauté till translucent then add ginger garlic paste fry for a minute and then add tomatoes fry till mushy and then add chicken all the spices and add ½ cup of water and pressure cook for 2 whistles. Chicken is ready to be served with rice or naan.

How to make on stove top ?

In a heavy bottom pan, add oil and when its hot add bayleaf, onions and saute till translucent then add ginger garlic paste fry for a minute and then add tomatoes fry till mushy and then add chicken all the spices and add ½ cup of water and cook on medium flame for about 20-30 minutes when the oil floats on top you will know the chicken is cooked well. Chicken is ready to be served with rice.

Homemade Garam Masala powder that we used for this recipe:

Cinnamon stick:1.5inch

Cloves: 6-8

Cardamom: 3

Dry roast and powder them

Chicken curry can be freezes well up to a month.

If you dont have the above mentioned masala you can use store bought one like this <!–

Instant pot we used is this one

Instant pot Chicken Curry and Rice

This South Indian spicy chicken curry and rice is made in Instant pot using pot in pot technique.

• Course: Main Course
• Cusine: South Indian
• Preperation Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 4

Ingredients

• Chicken: 2 lbs whole chicken
• Bay leaves: 2
• Onions: 2 medium size
• Tomato: 1 medium size
• Ginger garlic paste1.5 table spoon
• Salt: 1tsp/ As per taste
• Coriander powder:1.5tsp
• Turmeric: 1/4tsp
• Jeera:¹⁄₂ tsp
• Garam Masala powder:1 tsp
• Oil: 2-3 tbsp
• Red chilli powder: 2.5 tsp adjust the spice levels to suite you
• Water :¹⁄₂ cup
• Coriander leaves to garnish

Cooking Rice

• Basmati Rice: 1 cup
• Water: 1 cup

Instructions

• In saute mode, add oil when it’s hot add bay leaves, chopped onions, and saute for 3 minutes then add ginger garlic paste and tomatoes and cook for 3 more minutes, stirring in between then add chicken and mix well.
• Now add turmeric, red chilli powder, coriander powder, jeera powder and garam masala powder and then add ¹⁄₂ cup water and mix well.
• Now Place the trivet and keep the rice bowl. please see below how to cook the rice.
• Close Instant Pot Lid and make sure steam release handle is in the ‘Sealing’ position.
• Press ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes and make sure the vent is in sealing position.
• Naturally release pressure (or NPR for 10 minutes, then release pressure).
• Open the lid, and carefully take out the rice bowl and then press saute mode and cook the chicken for 2 more minutes and garnish with coriander leaves.
• Both the chicken curry and rice are cooked to perfection and ready to be served.
  

Cooking Basmati rice

wash the rice and for 1 cup of rice, use 1 cup of water.