• 1b9875abb27fcd5352eb5879212e8f79

Komdiche Xacuti.

Chicken Curry - Goan Style.

Prep
Cook
Serves 8people
Ingredients
3 3/4
cups - coconut grated
3
cups - water
3/4
cup + 1 tbsp - vegetable oil
1
tbsp - aniseed
12
- peppercorns
1/4
tsp - nutmeg powder
1
tsp - fenugreek seeds
3
tbsp - poppy seeds
1
tbsp - coriander seeds
1 1/2
tbsp - cumin seeds
12
- whole dry red kashmiri chillies
3
medium (350 g) - onions sliced
9
flakes - garlic
4
medium (400 g) - onions chopped
1 1/2
kg - chicken pieces
25
gr - tamarind soaked in 1/2 cup hot water for 15 minutes and pulp extracted
3
tbsp - vinegar
5
tsp - salt
Directions
1.
Extract 1 cup thick milk from 2 ½ cups coconut using 1 cup water. Add ¾ cup water to the same coconut and extract ¾ cup thin milk. (Or just buy coconut milk)
2.
In a pan, heat 1 tbsp oil for about ½ minute. Roast together aniseed, peppercorns, 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.
3.
In the same pan, heat remaining oil (¾ cup) for about 2 minutes. Add sliced onions and garlic. Fry till onions are golden brown. Remove and keep aside.
4.
To the oil in pan, add remaining coconut (1 ¼ cups). Stir fry till light brown and remove. Strain oil and put into the cooker.
5.
Grind together fried and roasted ingredients into a paste, adding a little water (remaining 1 ¼ cups) from time to time.
6.
Place cooker on high heat. Add chopped onions and fry till golden brown. Add ground paste. Stir fry for about 2 minutes. Add chicken. Mix. Add tamarind pulp, vinegar, salt and thin coconut milk. Stir.
7.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes.
8.
Remove cooker from heat. Allow to cool naturally.
9.
Open cooker. Add thick coconut milk. Stir.
10.
Place cooker on high heat and bring to boil, stirring constantly. Serve hot.

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