Chicken Xacuti
Goan cuisine is not just about their seafood. Check out this wonderful chicken recipe that brings together a variety of spices and grated coconut in a succulent chicken curry.
Servings: 4 serving
Ingredients
- 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
Spices
- 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
Other ingredients
- pinch nutmeg powder
- coriander leaves for garnishing
- oil
- to taste salt
Instructions
- 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.
Notes
- 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.