Authentic Goan Xacuti with Warm Poee
Experience the rich, aromatic flavors of Goa with this complex curry featuring toasted roasted spices, grated coconut, and tender chicken. Perfectly paired with traditional Goan bread for a soul-satisfying meal.
75min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Dry roast the grated coconut, dry red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, and star anise in a pan until golden and fragrant.
2
Allow the roasted spices and coconut to cool completely, then grind them into a smooth paste with a little water.
3
Heat coconut oil in a deep pan and sauté the sliced onions until golden brown.
4
Add the ginger-garlic paste and sauté until the raw aroma disappears.
5
Stir in the chopped tomatoes and cook until they turn soft and oil begins to separate.
6
Add the turmeric powder and the chicken pieces, searing them for 5 minutes on medium heat.
7
Pour in the ground Xacuti masala paste and mix well to coat the chicken thoroughly.
8
Add salt and sufficient water to adjust the consistency of the gravy.
9
Cover and simmer on low heat for 25-30 minutes until the chicken is fully cooked and tender.
10
Garnish with fresh coriander leaves and serve hot with traditional Goan Poee bread.
Ingredients
500g chicken, cut into pieces
1 cup freshly grated coconut
2 dry Kashmiri red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
4-6 black peppercorns
3 cloves
1-inch cinnamon stick
1/2 star anise
1/2 tsp mace and nutmeg powder
1 large onion, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
2 tbsp coconut oil
Salt to taste
Fresh coriander leaves for garnish
Goan Poee bread for serving
*This AI-generated recipe may contain inaccuracies.