Ingredients

  • Serves 4 people
  • For Chicken Xacuti:

    500 g chicken, bone-in chicken cut in 1.5-inch pieces

    100 g tamarind water (water from soaking dried tamarind in boiling water for 10 minutes)

    3 to 4 g salt to taste

    oil as required

     

  • For the Xacuti Masala:

    1 white onion, finely-chopped

    1.5-inch ginger, finely-chopped

    8 cloves garlic, finely-chopped

    8 dried red chilies

    50 g freshly-grated coconut

    5 g poppy seeds

    4 cloves 

    1-inch cinnamon stick

    15 black peppercorns

    6 g cumin seeds 

    6 g coriander seeds

    5 g fennel seeds 

    3 g turmeric powder 

    3 g white sesame seeds 

    3 g fenugreek seeds

    oil as required

Chicken Xacuti (Chicken Curry in Local Spice Blend)
Recipe Courtesy of
Asian Food Network

Chicken Xacuti (Chicken Curry in Local Spice Blend)

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Chicken Xacuti is a local delicacy from India’s western beach state of Goa. It has an array of spices that varies extensively from household to household. Xacuti is a robust and flavorful curry that consists of onions, coconut and tangy tamarind water to cut through the richness.
  • Medium
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 20 Ingredients
  • Medium
  • 3 steps
  • 20 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Prepare the chicken

    • Rinse the chicken under cold running water and pat dry.
    • Season with 2 g salt and set aside.


  2. Make the Xacuti curry Masala

    • In a medium-sized pot over medium heat, add oil and heat. Add the chopped onions and cook them until translucent or for about 2 to 3 minutes.
    • Add garlic and ginger, and cook till onions turn lightly golden and the raw taste and aroma of the ginger and garlic disappears, or for about 3 to 4 minutes.
    • Add grated coconut to the onions and cook until the coconut turns golden brown. 
    • Once the golden-brown color is achieved, transfer the mixture to a plate and set aside to cool.
    • Into the same pan, add dried red chilies, poppy seeds, cloves, cinnamon stick, peppercorns, cumin seeds, coriander seeds, fennel seeds, turmeric powder, sesame seeds, fenugreek seeds and roast them for about 3 to 5 minutes on a low flame.
    • Roast the spices until they are highly aromatic and fragrant, and have just begun to turn brown. Transfer to a plate and set aside to cool.
    • In a blender, add the roasted spices and the onion-coconut mix.
    • Blend into a fine paste. You can add 30 ml of water if the mixture is not being blended smoothly. 
    Make the Xacuti curry Masala


  3. Combine ingredients and cook the Xacuti curry

    • In a large pot, add oil and heat. Add the Xacuti Masala and cook for about 5 minutes. 
    • Add the chicken pieces and cook for about 6 to 7 minutes while constantly stirring.
    • Add water and bring it to a boil. Continue to cook until chicken is well-cooked and tender. Add tamarind water and continue to cook for another 5 to 7 minutes on low flame.
    Combine ingredients and cook the Xacuti curry


Plate and Serve!

Serve the Chicken Xacuti curry piping hot and garnish with a few sprigs of coriander.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • For Chicken Xacuti:

      500 g chicken, bone-in chicken cut in 1.5-inch pieces

      100 g tamarind water (water from soaking dried tamarind in boiling water for 10 minutes)

      3 to 4 g salt to taste

      oil as required

       

    • For the Xacuti Masala:

      1 white onion, finely-chopped

      1.5-inch ginger, finely-chopped

      8 cloves garlic, finely-chopped

      8 dried red chilies

      50 g freshly-grated coconut

      5 g poppy seeds

      4 cloves 

      1-inch cinnamon stick

      15 black peppercorns

      6 g cumin seeds 

      6 g coriander seeds

      5 g fennel seeds 

      3 g turmeric powder 

      3 g white sesame seeds 

      3 g fenugreek seeds

      oil as required

    Nutrition
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