Name: Goan Chicken curry (xacuti)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 Onion (roughly chopped); 1 Onion (finely chopped); 1 inch Ginger; ½ tsp Nutmeg powder; 2 Tbsp Tamarind Paste (Alternatively, soak 1 lemon sized tamarind in warm water and use the tamarind juice); 3 Garlic cloves; 1 Star Anise; 8 Cloves; 1" Cinammon stick; 1 Mace; 2 tsp poppy seeds; 5 Pods of Cardamom; 1 tsp Fenugreek seeds; 1 tsp Chilli powder; 2 tsp Fennel seeds; Black peppercorns as per taste; 2 tsp Coriander seeds; 1 tsp Cumin seeds; 1 Bay leaf; 1½ Tbsp Oil; 1½ cup of Grated fresh coconut or dried coconut; 1 tsp Turmeric; 1 Tomato (Finely chopped); 1 tsp Coriander powder; 1 tsp Garam masala; 1 Kg Chicken (Cut into medium sized pieces); A sprig of coriander leaves for garnishing

Goan Chicken curry (xacuti)

24 Apr 2015

by Deepthi (in memoriam)

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour, 5 minutes

Background

Xacuti or the Goan chicken curry is a blend of different spices and coconut. It can be prepared with chicken or lamb. This recipe version uses chicken. It goes well with steamed rice or roti.

Ingredients

1 Onion (roughly chopped)
1 Onion (finely chopped)
1 inch Ginger
½ tsp Nutmeg powder
2 Tbsp Tamarind Paste (Alternatively, soak 1 lemon sized tamarind in warm water and use the tamarind juice)
3 Garlic cloves
1 Star Anise
8 Cloves
1" Cinammon stick
1 Mace
2 tsp poppy seeds
5 Pods of Cardamom
1 tsp Fenugreek seeds
1 tsp Chilli powder
2 tsp Fennel seeds
Black peppercorns as per taste
2 tsp Coriander seeds
1 tsp Cumin seeds
1 Bay leaf
1½ Tbsp Oil
1½ cup of Grated fresh coconut or dried coconut
1 tsp Turmeric
1 Tomato (Finely chopped)
1 tsp Coriander powder
1 tsp Garam masala
1 Kg Chicken (Cut into medium sized pieces)
A sprig of coriander leaves for garnishing

Instructions

Dry roast the grated coconut on a slow flame until it becomes brown. Set it aside.
Dry roast star anise, cloves, cinnamon sticks, mace, cardamom, fenugreek seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, bay leaf and poppy seeds taking care not to burn the spices. Keep aside to cool.
Dry roast the roughly chopped onion.
Remove the bay leaf and blend the coconut, dry roasted spices and the dry roasted onion with little water into a smooth paste.
In a deep bottomed vessel, heat the oil and add the bay leaf and finely chopped onion. Fry the onion until brown.
Add the chicken, chilli powder, coriander powder, garam masala and turmeric. Coat all the spices to the chicken pieces and add the tomato.
Now add the blended paste to it. Cook the chicken under lid until It is cooked.
Add the tamarind paste and let it simmer.
Garnish with coriander leaves and serve hot.