Chicken Kappa or Tapioca

Kappa and chicken in one dish…

Kappa or tapioca is a staple food for many in Kerala. Kappa along with fish curry has been devoured by almost all non-veggies with so much greed and enthusiasm. These days, many new westernized dishes are getting popular among Keralites, still kappa retains a special place in everyone’s heart. I am so glad that tapioca is available in some of the stores in my city. Whenever I get the craving for tapioca and fish or just boiled tapioca, I can just grab it from a nearby store, pretty convenient huh?. When I stand at the check out with tapioca, I get this question a lot: “what do you do with this? or how do you cook this?” Well, I will be seen talking about it non-stop 🙂

Last night, I combined kappa with chicken and was served as a single dish. I am a bit lazy to spread many side dishes on the dining table, if I can serve something made in one pot I would be seen very happy. This dish is of that sort, one dish has everything in it. Though I fancy fish and kappa, I wanted to try it with chicken as well. It didn’t disappoint me, tasted really delicious. If you want to try fish and Kappa, here is the recipe for making Kappa fish biryani.

Chicken Kappa or Tapioca or Yucca

Ingredients:

  • Kappa or Tapioca- 3, large, cut into round slices

For marinating chicken:

  • Chicken breast, cut into cubes- 3 chicken breasts
  • Ginger-Garlic paste- 1 1/2 tbsp
  • Chili powder- 1 1/2 tsp
  • Garam masala- 1/2 tsp
  • Coriander powder- 1 tsp
  • Fennel powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Salt- to taste

To coarsely grind:

  • Ginger, chopped- 2 slice
  • Garlic, chopped- 3 large cloves
  • Green chili- 2
  • Cardamom, whole-2
  • Cloves, whole-2
  • Cinnamon- 1 inch slice

For cooking:

  • Oil- 3 tbsp, used for frying chicken
  • Onions, cut long and thin- 2, large
  • Curry leaves- 1 sprig
  • Tomatoes, chopped-2
  • Chili powder- 1/2 tsp
  • Coriander powder- 1 tsp
  • Fennel powder- 1 tsp
  • Yogurt- 3 tbsp
  • Salt- to taste
  • Water- 3/4 cup

Instruction

  • Peel off the skin from the tapioca using a peeler and slice into round pieces or small pieces.
  • Transfer the sliced tapioca to a large pan and cover it with water, cook it till the tapioca turns tender, it should be very soft.
  • Drain the water and keep the cooked tapioca aside.
  • Marinate the chicken with the above mentioned ingredients for marination and keep aside for 15 minutes.
  • Heat a frying pan, add enough oil for shallow frying chicken.
  • Shallow fry the chicken till it turns golden in color, transfer to a kitchen paper towel, keep aside.
  • Heat a large non-stick pan, add 3 tbsp of oil used for frying chicken.
  • Add chopped onions, little salt, curry leaves and cook covered till onions turn translucent.
  • In a blender, grind the above mentioned ingredients to grind to a coarse paste, don’t make it into a smooth paste.
  • Add the ground mixture to the onions and saute till onions turn light golden in color.
  • Add tomatoes and cook till they are mashed up.
  • Add chili powder, coriander powder,and fennel powder, combine well and cook for a minute.
  • Add yogurt and combine well.
  • Add the shallow fried chicken and cook for a few minutes.
  • Add 3/4 cup water and let it come to a slight boil.
  • Now, add the boiled tapioca to the chicken, slightly mash it using a wooden spoon and combine well with the chicken.
  • Taste and add salt accordingly.
  • After all the water has dried off and when it gets thick, remove from the heat.
  • If you prefer you could garnish with fried onions.
  • Keep the pan covered for sometime.
  • Serve warm along with pickle.

Tips:

  • Adjust the spice level according to your needs by increasing or decreasing the amount of chili powder.

 

Chicken Kappa or Tapioca
 
Ingredients
  • Kappa or Tapioca- 3, large, cut into round slices
For marinating chicken
  • Chicken breast, cut into cubes- 3 chicken breasts
  • Ginger-Garlic paste- 1½ tbsp
  • Chili powder- 1½ tsp
  • Garam masala- ½ tsp
  • Coriander powder- 1 tsp
  • Fennel powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Salt- to taste
To coarsely grind
  • Ginger, chopped- 2 slice
  • Garlic, chopped- 3 large cloves
  • Green chili- 2
  • Cardamom, whole-2
  • Cloves, whole-2
  • Cinnamon- 1 inch slice
For cooking
  • Oil- 3 tbsp, used for frying chicken
  • Onions, cut long and thin- 2, large
  • Curry leaves- 1 sprig
  • Tomatoes, chopped-2
  • Chili powder- ½ tsp
  • Coriander powder- 1 tsp
  • Fennel powder- 1 tsp
  • Yogurt- 3 tbsp
  • Salt- to taste
  • Water- ¾ cup
Instructions
  1. Peel off the skin from the tapioca using a peeler and slice into round pieces or small pieces.
  2. Transfer the sliced tapioca to a large pan and cover it with water, cook it till the tapioca turns tender, it should be very soft.
  3. Drain the water and keep the cooked tapioca aside.
  4. Marinate the chicken with the above mentioned ingredients for marination and keep aside for 15 minutes.
  5. Heat a frying pan, add enough oil for shallow frying chicken.
  6. Shallow fry the chicken till it turns golden in color, transfer to a kitchen paper towel, keep aside.
  7. Heat a large non-stick pan, add 3 tbsp of oil used for frying chicken.
  8. Add chopped onions, little salt, curry leaves and cook covered till onions turn translucent.
  9. In a blender, grind the above mentioned ingredients to grind to a coarse paste, don't make it into a smooth paste.
  10. Add the ground mixture to the onions and saute till onions turn light golden in color.
  11. Add tomatoes and cook till they are mashed up.
  12. Add chili powder, coriander powder,and fennel powder, combine well and cook for a minute.
  13. Add yogurt and combine well.
  14. Add the shallow fried chicken and cook for a few minutes.
  15. Add ¾ cup water and let it come to a slight boil.
  16. Now, add the boiled tapioca to the chicken, slightly mash it using a wooden spoon and combine well with the chicken.
  17. Taste and add salt accordingly.
  18. After all the water has dried off and when it gets thick, remove from the heat.
  19. If you prefer you could garnish with fried onions.
  20. Keep the pan covered for sometime.
  21. Serve warm along with pickle.
Notes
Adjust the spice level according to your needs by increasing or decreasing the amount of chili powder.

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