Goan cuisine is not just about their seafood. Check out this wonderful Chicken Xacuti (pronounced Shakuti) recipe that brings together a variety of spices in a succulent chicken curry.
I love travelling to Goa. There was a time I used to frequent this small coastal state, with my friends, as a tourist. Those visits were during the peak holiday season, and was restricted to joints frequented by revellers. After I got married, these travels became more personal. My wife grew up in Goa, and it’s the place she would still love to call home. Now when we travel to Goa, I get to attend weddings, meet friends, taste a lot of home-cooked food, and explore the non-touristy side of Goa. In all these years, one thing that hasn’t changed is my love for the Goan cuisine, and all the great-tasting delicacies it has to offer.
Now since I have had the opportunity to taste many of the specialities from the Goan cuisine, it shouldn’t come as a surprise that I have my own list of favourite dishes! Chicken Xacuti sits pretty high on that list along with cafreal, prawn balchao, sorpotel, and bebinca.
Chicken Xacuti – a great balance of flavours
For me, chicken xacuti is an interesting preparation. There are a variety of spices in this recipe. Then there is freshly grated coconut. The spices and coconut are fried just enough to release the flavours. We grind this mixture to a fine paste with water. This is, if you will, our xacuti masala. Slow cook chicken in this masala, dust with a pinch of nutmeg powder, and reduce to your desired consistency. Garish with coriander leaves, and your chicken xacuti is ready to serve!
Check out this recipe! Don’t let the long list of ingredients stop you from cooking it.
There are no complicated techniques involved in this preparation, and you are going to love it every time you cook this! Yes, you cook this once, and you are a believer!
Cook this chicken xacuti for a Sunday lunch. Enjoy with some pav, or rice!
If you liked this Xacuti recipe, please check out my Chicken Cafreal recipe as well.
- 1/2 kilogram chicken cut into small pieces
- 1 cup grated coconut
- 1 medium onion thinly sliced
- 7 - 8 pods garlic thinly sliced
- 1 tablespoon ginger thinly sliced
- 1 teaspoon turmeric powder
- 3 kashmiri chilies
- 10 - 12 black peppercorn
- 5 cloves
- 1/4 teaspoon fenugreek seeds methi seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 cinnamon piece
- 1/2 teaspoon poppy seeds khus khus
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black sesame seeds
- pinch nutmeg powder
- coriander leaves for garnishing
- to taste salt
- Prep all the ingredients.
- Heat some oil in a pan, and fry the kashmiri chillies on a medium flame.
- Lower the flame, add turmeric powder, ginger, garlic, onions, and mix well.
- Add the grated coconut and spices, mix well, and continue frying.
- Switch off immediately when the mixture starts to brown. All we need is to release the flavours and aroma.
- Let it cool down.
- Transfer to a blender, and blitz to a coarse paste.
- Add 2 1/2 cups of water and blend further to a fine paste. This orange coloured puree is our xacuti masala.
- In a heavy bottom pan, add the chicken pieces, xacuti masala, and salt.
- Mix well, and cook on a low flame with the lid closed.
- Open the lid after 30 minutes, and dust with nutmeg powder.
- Cook for 5 more minutes on a high flame while stirring.
- Switch off, garnish with coriander leaves.
- Serve hot with pav (Indian bread rolls), rice or chapati.
- Don't forget to dust with nutmeg powder, that's the signature touch of this preparation
- Coriander leaves are optional, but be sure to add it. They bring in a touch of subtle freshness.