Chicken xacuti

Method

1. 1 Toast the grated coconut in a dry pan for 8 minutes until golden brown and fragrant.
2. 2 Roast the dried chilies, poppy seeds, coriander seeds, dill, cinnamon, star anise, and peppercorns for another 3 minutes.
3. 3 Blend everything with a little water until smooth and creamy.
4. 4 Sauté the onions, ginger, and garlic for 6 minutes, then add the chicken and stir-fry for 5 minutes until browned.
5. 5 Add the tamarind sauce, tamarind juice, and 250 ml of water, then simmer for 30 minutes.
6. 6 Season with salt to taste, let it rest for 5 minutes, then serve with Goa bread.

With an appliance

• Pressure cooker 55 min

  Replace step 5: cook the chicken with the saturated sauce at high pressure for 10 minutes, then let it rest for 8 minutes; reduce to about 12 minutes, ensuring the meat is tender and cooked through without stirring. Open the lid and let the sauce simmer for a few minutes if there is still a lot of liquid.