Go Back

Goan Chicken curry (xacuti)

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.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour 5 minutes
Servings: 8 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Dry roast the grated coconut on a slow flame until it becomes brown. Set it aside.
  2. 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.
  3. Dry roast the roughly chopped onion.
  4. Remove the bay leaf and blend the coconut, dry roasted spices and the dry roasted onion with little water into a smooth paste.
  5. In a deep bottomed vessel, heat the oil and add the bay leaf and finely chopped onion. Fry the onion until brown.
  6. Add the chicken, chilli powder, coriander powder, garam masala and turmeric. Coat all the spices to the chicken pieces and add the tomato.
  7. Now add the blended paste to it. Cook the chicken under lid until It is cooked.
  8. Add the tamarind paste and let it simmer.
  9. Garnish with coriander leaves and serve hot.