| 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. |
| 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. |