This Kerala-style Kappa Tapioca Chicken dish is a satisfying combination of tender chicken pieces and soft grated tapioca. The subtle sweetness of tapioca beautifully balances the heat from green chillies. Though it takes about less than an hour to make, this one-pot meal is quite easy to put together and needs minimal babysitting.
Sunrise tip: For a richer curry, add a handful of grated fresh coconut along with the sliced onions.
Time: 10 minutes
In a bowl, add Shorshe Posto powder, pinch of salt and luke warm water. Mix well and keep it for 10-15 minutes.
Heat refined oil in a large, heavy-bottomed pan or kadai. Add bay leaves, whole garam masala, chopped onions and sauté for 2-3 minutes until the onions turn soft and translucent.
Add ginger-garlic paste and fry for 2-3 minutes.
Add Sunrise Turmeric powder, Sunrise Red Chilli powder and cook for 2-3 minutes.
Time: 8-10 minutes
Add the chicken pieces to the pan. Stir well and cook on medium heat until the chicken changes colour and is no longer pink, about 2-3 minutes.
Add the chopped green chilli, chopped tomato, grated tapioca, water and salt, if needed. Cover it with a lid and let it cook for another 3-5 minutes.
Time: 15 minutes
Add the coconut milk to the chicken tapioca masala, stir well and let the flavours meld.
Now, add the Shorshe Posto slurry made earlier to the same pan. Cook for 2-3 minutes.
Add Sunrise Cumin powder, Sunrise Coriander Powder and cook for another 2-3 minutes.
Time: 2 minutes
Check the seasoning and adjust salt if needed. Garnish with fresh coriander leaves.
Serve hot with Kerala red rice or soft Kerala parottas. A simple onion-cucumber raita or salad on the side complements this Kappa Tapioca Chicken well.
Side Dish: Onion-cucumber raita, simple salad
Accompaniment: Kerala parotta, Kerala red rice