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