Instant Pot 30 Minute One Pot Meal | Chicken Tapioca Masala | Kerala Recipe
 
Prep time
Cook time
Total time
 
Author:
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
  1. In a bowl, add the chicken & all the spices mentioned above 'for marinating chicken'. Keep it aside.
  2. I've used frozen tapiocas, available at the Indian store. It was 1 Kg & cut into large chunks.
  3. Rinse the tapioca under running water. I didn't defrost them.
  4. 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.
  5. To the stainless steel pot, add the tapioca chunks, water & salt.
  6. Close with the lid.
  7. Select pressure cook setting, set time to 10 minutes at high pressure.
  8. After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  9. minutes of pressure cooking, tapiocas turned fork tender didn't turn mushy.
  10. Drain the liquid from the pot & keep aside the cooked tapiocas.
  11. Slightly mash the cooked tapiocas into smaller chunks, don't mash them completetly. Keep it aside.
  12. Turn on the Instant Pot.
  13. To the stainless steel pot, add all the ingredients mentioned 'for cooking chicken'.
  14. Add the marinated chicken, combine well.
  15. Close the pot with the lid.
  16. Select pressure cook setting, set the time to 10 minutes at high pressure.
  17. After 10 minutes of pressure cooking, do a quick pressure release.
  18. Open the lid, aromatic & flavourful chicken curry will be ready.
  19. Add the cooked tapiocas to the chicken curry, combine well.
  20. Turn on saute setting at medium temperature.
  21. Cook for 5 minutes, don't mash the tapiocas, it should be bite-size pieces will taste better.
  22. Garnish with chopped cilantro.
  23. Remove the pot from the main pot, keep it covered.
  24. Let's make the tempering, don't skip adding the tempering- will greatly enhance the taste & flavour of this dish.
  25. Place a small pan over medium heat.
  26. Add coconut oil, let turn hot.
  27. Add shallots or small onions, fry till golden brown in color.
  28. After shallots have turned golden brown, add dried red chilies & curry leaves.
  29. Fry for a few seconds.
  30. Pour the tempering over the chicken-tapioca masala.
  31. Keep it covered for 15 minutes, that way the aroma from the tempering will infuse into the dish.
  32. Serve into bowls & enjoy this lip-smackingly delish chicken tapioca masala.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-30-minute-one-pot-meal-chicken-tapioca-masala-kerala-recipe/