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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
Chicken Xacuti (Chicken Curry in Local Spice Blend)
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
-
Prepare the chicken
- Rinse the chicken under cold running water and pat dry.
- Season with 2 g salt and set aside.
-
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.
-
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.
Plate and Serve!
Serve the Chicken Xacuti curry piping hot and garnish with a few sprigs of coriander.
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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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