Chicken Xacuti – Goan Chicken Curry recipe
Chicken Xacuti is a flavorful Goan chicken curry made with a blend of roasted spices and coconut. This aromatic dish pairs perfectly with rice or bread, offering a taste of Goa’s rich culinary heritage
Goan curries have always intrigued me, and Chicken Xacuti is no exception. I hadn’t tried it before, but when I did, it was a hit! It turned out so well that I’ve made it several times since.
Chicken Xacuti is a rich and flavorful Goan chicken curry that brings together a blend of spices and coconut to create an unforgettable dish. This traditional recipe is a staple in Goan cuisine, known for its complex and aromatic flavors. Preparing Chicken Xacuti might seem daunting with its list of spices and steps, but the result is worth every bit of effort. The key to a great Xacuti is in the careful roasting of spices and coconut, which gives the curry its unique flavor and texture. This dish is perfect for those who enjoy bold and robust flavors, and it pairs wonderfully with rice or roti. Let’s dive into the recipe and bring a taste of Goa to your kitchen!
Video recipe
Ingredients
For the Marinade:
10-12 garlic cloves
2-inch piece of ginger, chopped
3 green chillies
A handful of coriander leaves
A pinch of grated nutmeg
1/2 kg chicken, cut into pieces
1/4 tsp turmeric powder
1/2 tsp salt
For the Spice Paste:
1/4 tsp oil
1-inch cinnamon stick
Small piece of star anise
5-6 cloves
1 tsp fennel seeds
1/4 tsp poppy seeds (khus khus)
1/2 strand of mace
7-8 Kashmiri red chillies
1 onion, sliced
3/4 cup grated coconut
For the Curry:
1 tbsp oil
1 onion, chopped
1 tomato, chopped
1/4 tsp salt
1/4 cup water
1/2 cup water (additional)
1/2 tsp salt (additional)
1/4 cup thick coconut milk
Instructions
Marinate the Chicken:
- Grind garlic, ginger, green chillies, coriander leaves, and grated nutmeg into a paste.
- Add the paste to the chicken along with turmeric powder and salt.
- Mix well and marinate for 30 minutes.
Prepare the Spice Paste:
- Heat oil in a pan and add cinnamon, star anise, cloves, fennel seeds, poppy seeds, mace, and Kashmiri red chillies. Slightly roast.
- Transfer the roasted spices to a plate.
- In the same pan, add oil and fry the sliced onion until slightly roasted. Transfer to the plate with spices.
- In the same pan, add oil and roast the grated coconut until it starts to turn brown.
- Add the roasted onions and spices to the coconut and mix well.
- Cool the mixture and grind it to a fine paste.
Cook the Curry:
- Heat oil in a pan and fry the chopped onion until slightly brown.
- Add chopped tomato and salt, and cook until tomatoes are soft and mushy.
- Add the marinated chicken and fry on high heat for a minute.
- Add 1/4 cup water, cover, and cook for 10 minutes.
- Add the prepared spice paste and mix well.
- Add 1/2 cup water and adjust salt. Cook covered for 10 minutes.
- Add the leftover green marinade and mix well. Let it boil.
- Turn off the heat and stir in the thick coconut milk.
- Garnish with chopped coriander leaves.
step wise pics
to make the marinade: take ginger, garlic
add green chillies
add coriander leaves
add grated nutmeg – just a pinch
grind to a paste
add it to chicken
also add salt, turmeric powder
mix well and marinate for 30 minutes
in a pan, add oil
add all the spices, cinnamon, cloves, star anise, mace strand, fennel seeds, poppy seeds.
kashmiri red chillies is added to the pan
roast it slowly
take it to a plate
add sliced onion to the same pan
fry till slightly brown
transfer the onions to the plate
in the same pan, add oil
add grated coconut
roast till slightly brown
add the roasted spices and onions to the pan along with coconut
mix everything together. grind to a fine paste.
Heat a pan and add oil.
add chopped onions
fry till slightly brown
add tomatoes chopped
add salt and fry till soft.
cook till the tomatoes are mushy and oil releases
add the marinated chicken to the pan.
mix well and fry for a minute.
add the prepared masala
also add salt
add water
mix well
cook for 10 minutes and then add leftover marinade as well and mix. let it boil
boil for 5 minutes.
switch off and add 1/2 cup coconut milk
mix well and serve hot.
with rice or roti. garnish with chopped coriander leaves.
Expert tips
- Adjust the spice level according to your taste preference.
- Use fresh coconut for the best flavor, but desiccated coconut can be used as a substitute.
- Marinate the chicken for at least 30 minutes to let the flavors penetrate well.
- Ensure the spices are well roasted but not burnt, as this will affect the flavor of the curry.
