Chicken Indian Kerala Kerala Lunch Tapioca

Tapioca Chicken Biryani Cooked With Ground Coconut – Delicious One-Pot Meal Recipe

Tapioca, chicken & ground coconut cooked together, a delicious one-pot meal…

One of the staple root vegetables in Kerala is tapioca, a variety of dishes can be prepared with it. I love making one-pot meals with it, combining the cooked tapioca with shrimp, chicken, beef, etc- this is like tapioca biryani without the rice.

I’ve shared a few tapioca recipes, here are the recipes.

The other day, when I made the tapioca chicken biryani, I also added ground coconut to it, similar to making one of my favorite dishes Chakkoli or shrimp-rice dumplings with ground coconut.

I’m glad I added ground coconut, tasted absolutely delicious & a perfect one-pot meal.

Tapioca Chicken Cooked With Ground Coconut - Delicious One Pot Meal Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
  • Kappa or Tapioca- 3 fresh tapioca, diced or 4 cups
For marinating chicken
  • Chicken bone-in pieces- 12 medium-sized pieces
  • Kashmiri chili powder- 1 tsp
  • Regular chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Garam masala- 1 tsp
  • Coriander powder- 2 tsp
  • Salt- 1 tsp
To Grind
  • Grated coconut- 1 cup
  • Whole cinnamon- 1-inch slice
  • Fennel powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Water- ½ cup
For cooking chicken curry
  • Coconut Oil- 2 tbsp
  • Dried bay leaves- 2
  • Onions, chopped- 2, yellow onions
  • Ginger-garlic, grated- 1 tbsp
  • Curry leaves- 1 sprig
  • Tomatoes, chopped- 1
  • Salt- 1 tsp
  • Chopped cilantro- 3 tbsp
For tempering
  • Ghee- 2 tbsp
  • Shallots, minced- 1, large or 2 small/pearl onions
  • Dried red chilies, halved- 3
  • Curry leaves- 1 sprig
  1. I've used 3 fresh tapioca or yuca or you can use 4 cups of diced frozen tapioca available in most Indian stores.
  2. If using fresh tapioca, using a peeler peel off the skin and dice them (half the tapioca vertically, again half them & dice them into chunks).
  3. I pressure cooked the tapiocas in my Instant Pot, add the diced tapiocas to the stainless pot, add 2 cups water & ½ tsp salt, select pressure cook setting set the time to 12 minutes at high pressure.
  4. After pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release. Drain the liquid in the pot & keep aside the cooked tapioca.
  5. Or cook in a saucepan over the stovetop: Add the diced tapiocas to a large saucepan, season with ½ tsp salt and cover it with water, cook till the tapioca turns fork tender, it should be very soft.
  6. Drain the water and keep aside the cooked tapioca.
  7. To a bowl, add the chicken along with the above-mentioned spices for marination. I've used bone-in chicken pieces.
  8. Combine well & keep aside the chicken.
  9. To a blender jar, add the ingredients mentioned 'to grind', grind to a smooth paste. Keep it aside.
  10. I cooked the chicken curry in my Instant Pot, or cook in a saucepan over stovetop.
  11. Turn on the Instant Pot, place the stainless steel pot into the main pot.
  12. Select Saute setting, medium temperature. Let the pot turn hot.
  13. Add coconut oil.
  14. Add dried bay leaves, saute for a few seconds.
  15. Add the sliced onions, add ½ tsp salt, saute for a minute.
  16. Add ginger-garlic grated or paste, curry leaves and cook for 2 minutes.
  17. Add the tomatoes and cook for a minute.
  18. Ensure the stainless steel pot doesn't turn brown.
  19. Now add the marinated chicken & combine well.
  20. I rinsed the bowl that's used for marinating the chicken with ¼ cup water, add the water to the pot.
  21. In the Instant Pot, don't add a lot of water, after pressure cooking the curry will be very watery.
  22. Close the pot with the lid.
  23. Cancel Saute setting, select Pressure cook setting, set the time to 10 minutes at high pressure.
  24. If cooking over stovetop, after adding the chicken, add ½ cup warm water, close the saucepan with a lid & cook till the chicken has cooked through.
  25. Let the liquid dry off, there shouldn't be too much liquid in the curry.
  26. After 12 minutes of pressure cooking in the Instant Pot, let the pressure release naturally for 5 minutes & then do a quick pressure release. Open the lid.
  27. There will be some liquid in the pot.
  28. Select Saute setting, medium temperature.
  29. Add the ground coconut to the cooked chicken, cook for a few minutes.
  30. Let the gravy thicken.
  31. Add the cooked tapioca to the chicken, combine well with the chicken.
  32. Cook for a few minutes.
  33. Taste & add salt if required.
  34. Garnish with chopped cilantro, combine well.
  35. Take the pot out of the main pot & keep it covered.
  36. Make the tempering: place a small frying pan over medium heat, add ghee let turn hot.
  37. Add shallots or small/pearl onions minced, fry till they turn golden in color.
  38. Add dried red chilies halved & curry leaves, saute for a few seconds.
  39. Immediately pour the tempering over the cooked tapioca chicken & keep it covered for a few minutes, let the aroma from the tempering infuse into the tapioca chicken.
  40. Don't skip adding the tempering, enhances the taste & aroma of this dish greatly.
  41. Serve in a plate & enjoy this absolutely delicious tapioca chicken biryani, perfect one-pot meal.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...