| 1. | Rub chicken pieces with 1 tsp turmeric powder, 1 tsp salt and curd. Keep aside. |
| 2. | Extract 1 cup thick milk from coconut using 1 cup water. Add ¾ cup water to the same coconut and extract ¾ cup thin milk. |
| 3. | In a pan, heat 1 tbsp coconut oil on medium heat for about ½ minute. Roast together all other ingredients except onions, green chillies and tomato puree. Grind roasted ingredients into a paste, adding a little water (½ cup) from time to time. |
| 4. | Heat remaining oil (3 tbsp) in cooker for about 2 minutes. Add onions. Fry till golden brown. |
| 5. | Add remaining turmeric powder (½ tsp), ground paste, chillies and tomato puree. Cook for about 3 minutes, stirring constantly. Add chicken and remaining salt (3 tsp). Mix. Add thin coconut milk. Stir. |
| 6. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 7 minutes. |
| 7. | Remove cooker from heat. Allow to cool naturally. |
| 8. | Open cooker. Add thick coconut milk. Stir. Serve hot. |