Perfect one-pot dish with chicken & tapioca or yuca…
Tapioca or yuca or cassava is a tropical root vegetable, can be turned into a variety of delicious dishes. In Kerala, India tapioca is a staple food as it’s grown abundantly. It goes along with literally everything, fish, chicken, beef, mutton, shrimp, etc. One of the dishes I make often is this chicken tapioca masala, it’s a perfect one-pot meal & is quite filling.
In the Instant Pot, it’s effortless to make, tapioca is separately pressure cooked in the Instant Pot, make a chicken masala or curry & then combine them together. I also add a tempering or seasoning with fried onions, dried red chilies & curry leaves, it will greatly enhance the taste & flavor of this dish.
Cooking Video
Instant Pot Chicken Tapioca-Yuca Masala | With Boneless Chicken | Easy One Pot Meal Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
For marinating chicken
- Boneless chicken breast or thighs- 2 breasts or thighs, diced
- Kashmiri chili powder- 1 tsp (for more heat add regular chili powder)
- Turmeric powder- ⅛ tsp
- Garam masala- ½ tsp
- Fennel powder- 1 tsp
- Coriander powder- 1 tbsp
- Cumin powder- ½ tsp
- Salt- 1 tsp
For Cooking Tapioca
- Tapioca or yuca or cassava, medium-sized chunks- 1 Kg or 2 lbs
- Water- 1 cup
- Salt- 1 tsp
For cooking chicken masala or curry
- Onion, chopped- 1
- Ginger-garlic paste- 1 tbsp
- Tomato, chopped- 1
- Green chilies, halved- 2 or 3
- Curry leaves- 10 leaves
- Water- ¼ cup
After pressure cooking
- Coconut milk- ¼ cup
- Cilantro, chopped- ¼ cup
- Salt- if needed
For making tempering
- Coconut oil- 2 tbsp
- Pearl onions or shallots, chopped- 2 pearl onions or 1 small shallot
- Dried red chilies, halved- 2
- Curry leaves- 10 leaves
Instructions
- Into a large bowl, add the chicken & all the spices mentioned above 'for marinating chicken'. Keep it aside.
- I've used frozen tapiocas, available at Indian stores. It was 1 Kg & cut into 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 a 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, water & salt.
- Close with the lid.
- Select pressure cook setting, set the time to 12 minutes at high pressure.
- After 12 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- minutes of pressure cooking, tapiocas were cooked perfectly & turned fork tender.
- There will be some liquid left in the pot, drain the liquid.
- Using a wooden spoon, gently mash the tapiocas, don't mash it completely, should be bite-size pieces; keep aside the cooked tapiocas.
- To the stainless steel pot, add all the ingredients mentioned 'for cooking chicken masala'.
- Add the marinated chicken, combine well.
- Close the pot with the lid.
- Select pressure cook setting, set the time to 8 minutes at high pressure.
- After 8 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then 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.
- Add coconut milk, combine well & cook for 3 minutes.
- Taste & add salt if needed.
- 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 the 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 on a plate & enjoy this lip-smackingly delish chicken tapioca masala.
