Curry Chicken and Tapioca


1 chicken whole leg, chopped into bite-sized pieces
1 tbsp light soy sauce
1 tbsp sesame oil
250ml coconut milk
400g tapioca
500ml water
¼ tsp turmeric powder
½ tsp ground black pepper
2 stalks curry leaves
5 tbsp oil

[Spices (A)]

1 tbsp coriander seeds
3 tbsp grated fresh coconut
5 dried chillies, soaked and seeded

[Spices (B)]

2 tbsp meat curry powder
1 tsp chilli powder
2 stalks lemongrass, lightly bruised
1 tsp mustard seeds
2 stalks curry leaves


Marinate chicken with light soy sauce and sesame oil for 30 minutes. Shallow fry marinated chicken in 3-4 tablespoons oil in a heavy-based pan until cooked through. Dish out and set aside.

Peel tapioca and cut into bite-sized pieces. Combine with water, turmeric powder, ground black pepper and curry leaves in a saucepan and cook to a boil. Reduce the heat and simmer for 10-15 minutes until tapioca is tender.

Dry-fry coriander seeds until fragrant. Add grated coconut and continue to fry until coconut is dry. Remove and put into a food processor. Add soaked dried chillies. Blend into a fine paste.

Heat oil in a deep saucepan. Mix the meat curry powder and chilli powder together and add enough water to mix into a paste. Combine with the other spices (B). Fry over low heat until fragrant. Put in chicken and coconut milk. Let it simmer uncovered for 10-15 minutes. Add tapioca and cook until gravy is fairly thick and dry.

Serve the dish with hot plain rice.

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