Chicken Xacuti Recipe
Chicken Xacuti is a traditional Goan curry made with roasted spices and coconut, creating a rich and flavorful dish. This Best Chicken Xacuti Recipe is easy to make and features a deliciously spiced gravy that pairs perfectly with tender chicken. Serve it with steamed rice or bread for a complete, satisfying meal. Ideal for those who love bold flavors, this dish captures the essence of Goan cuisine.
Equipment
- Blender or food processor (for making masala)
- Large pan or pot
- Mixing bowl
Ingredients
- 1 cup grated coconut
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 4 dried red chilies
- 1 tsp black peppercorns
- 1 inch cinnamon stick
- 4 cloves
- 2 cardamon pods
- 1 star anise
- 1 tsp fennel seeds
- 1 tbsp poppy seeds optional
- 4 garlic cloves
- 1 inch piece of ginger
For the Chicken Curry:
- 1 Ib(450g) chicken bone-in, cut into pieces
- 2 large onions finely chopped
- 2 tomatoes chopped
- 2 green chilies slit
- 2 tbsp tamarind pulp
- salt to taste
- fresh cilantro for garnish
Instructions
- 1. Prepare the Xacuti MasalaIn a dry pan, lightly roast the coriander seeds, cumin seeds, dried red chilies, black peppercorns, cinnamon stick, cloves, cardamom pods, star anise, fennel seeds, and poppy seeds (if using) until fragrant.Add the grated coconut and roast until it turns golden brown.Remove from heat, allow it to cool slightly, and then blend it into a smooth paste along with garlic and ginger, using a little water to form the Xacuti Masala paste.2. Marinate the ChickenIn a mixing bowl, marinate the chicken pieces with half of the prepared Xacuti masala paste and a little salt.Let it rest for 20-30 minutes.3. Cook the Chicken XacutiHeat oil in a large pan or pot over medium heat.Add the chopped onions and sauté until they turn golden brown.Add the slit green chilies and chopped tomatoes. Cook until the tomatoes soften and the oil separates from the mixture.Add the remaining Xacuti masala paste and cook for 5-7 minutes, allowing the spices to release their aroma.Add the marinated chicken pieces and stir to coat them with the masala. Cook for 10 minutes until the chicken is browned on all sides.Add water to the pot (about 1 cup) and tamarind pulp. Cover the pan and let the chicken simmer for 20-25 minutes or until fully cooked. Stir occasionally to prevent sticking.Season with salt to taste and adjust the consistency by adding more water if needed.4. Garnish and ServeGarnish the Chicken Xacuti with fresh cilantro leaves.Serve hot with steamed rice, roti, or Goan bread (poee).
Notes
- Spice Level: Adjust the amount of red chilies to suit your spice tolerance. Xacuti is traditionally a spicy dish, but you can reduce the heat for a milder version.
- Coconut: Using fresh coconut gives the most authentic flavor, but desiccated coconut can be used if fresh is unavailable.
- Vegetarian Xacuti: For a vegetarian version, replace the chicken with vegetables like potatoes, mushrooms, or paneer.
