Kappa & Naadan Kozhi Curry/ Tapioca & chicken curry

Kappa:

1. Tapioca- 1 kg
2. Salt
3. Water

Method:

1. Peel the tapioca and clean it
2. Cut them in to pieces of one or one half inch length
3. Cook the tapioca in water with some salt
4. Once the tapioca becomes soft and cooked drain the excess water and serve hot.

Naadan Kozhi curry

1. Chicken -1kg
2. Onion- 2 large
3. Tomato- 1 medium
4. Garlic- 3 large cloves
5. Ginger - 1 tsp
6. Green chilly - 3 or 4
7. Turmeric powder - 1/2 tsp
8. Red chilly Powder- 1/2 tsp
9. Kashmiri chilly Powder- 1/2 tsp
10. Corainder powder- 3 tbp
11. Black Pepper powder- 1/2 tsp
12. Garam Masala powder- 1/4 tsp
13. Bay leaf- small pc
14. Cardamom- 4 no
15. Cloves- 4 or 5 no
16. Cinnamon- a small stick
17. Coconut oil - 3 or 4 tbp
18. Mustard seeds- few
19. Cumin Seeds- a pinch or two
20. Curry leaves- few
21. Salt- to taste
22. Water as required

Method:

1. First marinate the cleaned chicken  in salt turmeric, chilly powders, pepper, and corainder powder with some garam masala ( half of all the powdered spices) and set aside for 10- 20mints
2. Slice onions, tomato, ginger and cloves lenghtwise
3. Into a wok splutter mustrd seeds in coconut oil
4. Add the cardamom, cinnamon stick, bay leaf and cloves, followed by cloves and ginger
5. Saute them for a few seconds then add onions, green chilly and curry leaves
6. Saute them until the onions are soft and pink, then add salt, followed by tomatoes and saute for a minute or two.
7. Add the rest of all the powdered spices and chicken in the end and saute for 5 minutes
8. Add a one and a half cup of water and cook until sth chicken is soft and juice and the gravy has thickened
9. Serve hot with kappa.