Chicken Xacuti is a flavorful and spicy chicken curry dish from the Indian state of Goa, known for its rich and aromatic gravy made with a blend of roasted spices and coconut. Here’s a recipe to make Chicken Xacuti:
Ingredients:
For the Xacuti Masala Paste:
- 8-10 dried red chilies (Kashmiri or similar mild variety), deseeded
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon poppy seeds
- 1-inch cinnamon stick
- 6-8 cloves
- 6-8 black peppercorns
- 1 teaspoon turmeric powder
- 1/2 cup grated coconut (fresh or desiccated)
- 1 small onion, chopped
- 4-5 garlic cloves
- 1-inch piece of ginger, chopped
- 1 tablespoon tamarind paste or 1-inch ball of tamarind soaked in water
- Water, as needed
For the Chicken Xacuti:
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil or ghee
- Salt to taste
- Fresh coriander leaves, chopped for garnishing
Instructions:
Making the Xacuti Masala Paste:
- Heat a dry skillet or pan over medium heat and roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cinnamon stick, cloves, and black peppercorns until fragrant. Stir constantly to prevent burning.
- Once the spices are roasted, remove them from the heat and let them cool down.
- In the same skillet, add the grated coconut and roast until it turns golden brown.
- In a blender or food processor, combine the roasted spices, roasted coconut, chopped onion, garlic cloves, ginger, turmeric powder, and tamarind paste.
- Add a little water and blend everything into a smooth paste. Set aside.
Making the Chicken Xacuti:
- Heat oil or ghee in a large pan or kadhai over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the chicken pieces to the pan and cook until they are browned on all sides.
- Once the chicken is browned, add the prepared Xacuti masala paste to the pan.
- Mix well to coat the chicken pieces with the masala paste.
- Add salt to taste and mix again.
- Pour in about 1 to 1.5 cups of water, depending on the desired consistency of the gravy.
- Cover the pan and let the chicken cook on low heat until it is tender and cooked through, stirring occasionally. This usually takes around 20-25 minutes.
- Once the chicken is cooked, check the seasoning and adjust if needed.
- Garnish with chopped fresh coriander leaves.
Serving:
- Chicken Xacuti is traditionally served hot with steamed rice, bread, or Goan pao (bread).
- Enjoy the rich and spicy flavors of this delicious Goan curry!
This Chicken Xacuti recipe will surely impress your taste buds with its aromatic spices and creamy coconut gravy.
