- Extract 1 cup thick milk from 2.5 cups coconut using 1 cup of water. Add 3/4 cup of water to the same coconut and extract 3/4 c thin milk.*
- In a pan, heat 1 tbsp oil for about 1/2 minute. Roast aniseed, nutmeg, fenugreek, poppy, coriander and cumin seeds. Remove and keep aside. Roast red chillies in the oil left in the pan. Remove and keep aside.
- In the same pan, heat remaining oil (3/4 cup)for about 2 minutes. Add sliced onion and garlic. Fry till onions are golden brown. Remove and keep aside.
- To the oil in pan, add remaining coconut (1 1/4 c). Stir fry till light brown and remove. Strain oil and put in cooker.
- Grind together fried and roasted ingredients into paste, adding a little water (remaining 1 1/4 cups) from time to time.
- Place cooker on high heat. Add chopped onions and fry till golden brown. Add ground paste. Stir for about 2 minutes. Add chicken . Mix. Add tamarind pulp, vinegar, salt and thin coconut milk. Stir.
- Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes.
- Remove cooker from heat. Allow to cool naturally.
- Open cooker. Add thick coconut milk. Stir.
- Place cooker on high heat and bring boil, stirring constantly. Serve hot.
Hope you enjoy this dish as much as my family does.
I did not use pressure cooker instead cooked it in a pan as the chicken in US cooks fast.I used 1 tbsp of coriander powder instead of coriander seeds.I reduced the oil to 1/2 Cup [ I try to cut fat fat if possible] .I used coconut milk powder instead of extracting coconut milk. I reduced the onions to two large instead of seven mediums.
Vegeterians: Check out these fellow blogger for vegeterian version of Xacuti