Finger licking delish chicken & kappa or tapioca cooked in the Instant Pot…
Kappa or tapioca is a staple food in Kerala and is widely grown in tropical places. Over the years this simple & humble root vegetable has been curated & now it can be found on the menu of most fine dining restaurants in Kerala. Kappa can be paired with literally any kind of meat & seafood. However, Kappa & fish curry is a true Kerala delicacy.
I tend to make one-pot meals with kappa, by pairing it with chicken, beef, fish, or shrimp. This time, cooked in the Instant Pot along with the chicken. Turned out to be finger-licking delish.
Cooking Video
Instant Pot 30 Minute One Pot Meal | Chicken Tapioca Masala | Kerala Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For Cooking Tapioca
- Tapioca or Kappa, medium-sized chunks- 1 Kg or 2 lbs
- Water- 1 cup
- Salt- 1 tsp
For Marinating Chicken
- Chicken, bone-in pieces- 8 to 10
- Kashmiri chili powder- 1 tsp (for more heat add regular chili powder)
- Turmeric powder- ¼ tsp
- Cumin powder- 1 tsp
- Coriander powder- 1 tbsp
- Garam masala- 1 tsp
- Salt- 1 tsp
For Cooking Chicken
- Dried bay leaves- 2
- Onions, sliced- 2
- Ginger-garlic paste- 1 tbsp
- Green chilies, halved- 2
- Curry leaves- 1 sprig
- Salt- ½ tsp
- Cilantro, chopped- ¼ cup
For Making Tempering
- Coconut oil- 2 tbsp
- Shallots, chopped- 1 or 3 small-pearl onions
- Dried red chilies, halved- 2
- Curry leaves- 1 sprig
Instructions
- In a bowl, add the chicken & all the spices mentioned above 'for marinating chicken'. Keep it aside.
- I've used frozen tapiocas, available at the Indian store. It was 1 Kg & cut into large chunks.
- Rinse the tapioca under running water. I didn't defrost them.
- I've pressure-cooked the tapioca in the Instant Pot. You can use regular pressure cooker or cook them in a saucepan over the stovetop till tapiocas turn fork tender.
- To the stainless steel pot, add the tapioca chunks, water & salt.
- Close with the lid.
- Select pressure cook setting, set time to 10 minutes at high pressure.
- After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- minutes of pressure cooking, tapiocas turned fork tender didn't turn mushy.
- Drain the liquid from the pot & keep aside the cooked tapiocas.
- Slightly mash the cooked tapiocas into smaller chunks, don't mash them completetly. Keep it aside.
- Turn on the Instant Pot.
- To the stainless steel pot, add all the ingredients mentioned 'for cooking chicken'.
- Add the marinated chicken, combine well.
- Close the pot with the lid.
- Select pressure cook setting, set the time to 10 minutes at high pressure.
- After 10 minutes of pressure cooking, do a quick pressure release.
- Open the lid, aromatic & flavourful chicken curry will be ready.
- Add the cooked tapiocas to the chicken curry, combine well.
- Turn on saute setting at medium temperature.
- Cook for 5 minutes, don't mash the tapiocas, it should be bite-size pieces will taste better.
- Garnish with chopped cilantro.
- Remove the pot from the main pot, keep it covered.
- Let's make the tempering, don't skip adding the tempering- will greatly enhance the taste & flavour of this dish.
- Place a small pan over medium heat.
- Add coconut oil, let turn hot.
- Add shallots or small onions, fry till golden brown in color.
- After shallots have turned golden brown, add dried red chilies & curry leaves.
- Fry for a few seconds.
- Pour the tempering over the chicken-tapioca masala.
- Keep it covered for 15 minutes, that way the aroma from the tempering will infuse into the dish.
- Serve into bowls & enjoy this lip-smackingly delish chicken tapioca masala.
