Ingredients

• 700 gms - tapioca
• 3 cups - water
• 1/2 tsp - salt
• Spicy kappa:
• 1 tbsp - oil
• 1/2 tsp - mustard seeds
• 1/2 tsp - jeera
• 3 - green chillies, slit lengthwise
• 1 sprig - curry leaves
• 2 tbsp - finely chopped shallots
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 400 gms - boiled and mashed tapioca pieces
• Extra 1/2 tsp - salt
• For the chicken:
• 500 gms - chicken pieces
• 1/2 tsp - turmeric powder
• 1/2 tsp - salt
• 1 tbsp - oil
• 2 - onions, finely sliced
• 6 - curry leaves
• 10 cloves - garlic, finely chopped
• 1-inch piece - ginger, finely chopped
• 1 tsp - red chilli powder
• 1/4 tsp - pepper powder
• 2 tsp - coriander powder
• 1/4 tsp - turmeric powder
• 2 tbsp -water
• 2 - tomatoes, chopped
• 1/2 cup - water
• 3/4 tsp -salt

How to Make Spicy Tapioca with Chicken Curry

• For tapioca:
• Cut fresh tapioca to required size after skinning and removing the vein at the centre.
• Wash and clean it well.
• Take diced tapioca in a vessel. Add water to it so that all the pieces are fully immersed.
• Add little salt to it. Boil it till it is done and soft.
• To make spicy tapioca:
• Heat oil in a pan. Add mustard seeds to it. When they crackle, add jeera, slit green chillies and curry leaves to it. Saute for 2 minutes.
• Add finely sliced onions and fry it till it is golden in color and crisp.
• Add red chilli powder and turmeric powder to it. Stir it well for 2 minutes.
• Add boiled and mashed tapioca pieces to it.
• Sprinkle extra salt if required. Mix it well. Do not add water to it.
• Cover it with a tight lid and cook on low to medium heat for 10 - 12 minutes or until the spices are well blended with the tapioca.
• Home-style chicken curry:
• Wash and clean chicken pieces.
• Drain out the water thoroughly.
• In a bowl, marinate chicken pieces with turmeric powder and salt. Cover and keep it aside for half-an-hour.
• Dilute red chilli powder, pepper powder, coriander powder and turmeric powder in 2 tbsps of water and keep it aside. Make a smooth solution.
• Heat oil in a wide pan.
• Add finely sliced shallots and fry till they are golden in color.
• Add curry leaves and stir it well.
• Add chopped ginger-garlic and fry it for 2 minutes.
• Add diluted spice powder mix to it. Stir it on low heat until the water dries up and the raw smell disappears.
• Add chopped tomato and stir it well for 2 minutes until it is well combined with the other ingredients.
• Add marinated chicken pieces, salt and 1/2 cup of water to it.
• Mix all the ingredients well. Cover it with a tight lid and cook on low to medium heat for 25 - 35 minutes or until it is done.
• Serve it with tapioca.
• Recipe Courtesy: Niya Prakash's World