chicken curry
Kerala Cuisine
One-pot meal
Intermediate
For 2 people

Kerala-Style Kappa Chicken Recipe for a Hearty Meal


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.

Ingredients

  • Sunrise Shorshe-Posto Powder

    30 g
  • Chicken

    250 g
  • Refined Oil

    50 ml
  • Onion (finely chopped)

    150 g
  • Tomato (finely chopped)

    100 g
  • Green Chilli (finely chopped)

    25 g
  • Ginger-Garlic Paste

    30 g
  • Sunrise Turmeric Powder

    20 g
  • Sunrise Red Chilli Powder

    15 g
  • Whole Garam Masala

    25 g
  • Tapioca (grated)

    150 g
  • Coconut Milk

    80 ml
  • Sunrise Cumin Powder

    15 g
  • Sunrise Coriander Powder

    10 g
  • Salt

    to taste
  • Bay Leaves

    2 pcs
  • Coriander Leaves (finely chopped)

    25 g
  • Water

    100 ml

Sunrise tip: For a richer curry, add a handful of grated fresh coconut along with the sliced onions.

 

Steps

Step 1: Prepare the Shorshe Posto Slurry and the Masala

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.

 

Step 2: Cook the Chicken & Tapioca

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.

 

Step 3: Add Coconut Milk & Shorshe Posto Slurry

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.

 

Step 4: Garnish and Serve

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.

 

Goes Best With

  • Side Dish: Onion-cucumber raita, simple salad

  • Accompaniment: Kerala parotta, Kerala red rice