Authentic Goan Xacuti Chicken with Warm Sannas
Experience the rich, aromatic flavors of Goa with this complex curry featuring roasted spices and grated coconut. Paired with fluffy, fermented rice cakes, it offers a deeply satisfying culinary journey.
75min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Dry roast the grated coconut, dried red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, and poppy seeds in a pan until golden brown and fragrant.
2
Allow the roasted spices and coconut to cool, then grind them into a smooth paste using a little water.
3
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions until golden brown.
4
Add the ginger-garlic paste and sauté for a couple of minutes until the raw aroma disappears.
5
Add the chicken pieces and turmeric powder, searing them on medium-high heat until the chicken changes color.
6
Pour in the ground coconut masala paste and mix well to coat the chicken thoroughly.
7
Add salt, tamarind pulp, and enough water to achieve the desired gravy consistency.
8
Cover the pan and simmer on low heat until the chicken is tender and cooked through.
9
Adjust seasoning if necessary and serve hot alongside warm, fluffy Sannas.
Ingredients
750 grams chicken, cut into pieces
1 cup fresh grated coconut
2 dried Kashmiri red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
4-5 black peppercorns
3-4 cloves
1-inch cinnamon stick
1/2 teaspoon poppy seeds
1 medium onion, sliced
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 tablespoon tamarind pulp
2 tablespoons coconut oil
Salt to taste
8-10 warm Sannas for serving
*This AI-generated recipe may contain inaccuracies.