Chicken Kappa or Tapioca
  • 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
  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.
Adjust the spice level according to your needs by increasing or decreasing the amount of chili powder.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at