Authentic Goan Xacuti with Warm Poi Bread
A deeply aromatic and complex Goan curry featuring roasted spices, grated coconut, and tender chicken. Perfectly paired with traditional soft Goan poi bread for soaking up the rich gravy.
75min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Dry roast the grated coconut along with the dry red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, star anise, and poppy seeds until golden brown and fragrant.
2
Allow the roasted spice and coconut mixture to cool completely, then grind it into a smooth paste using a little water.
3
Heat coconut oil in a pan and sauté the sliced onions until golden brown.
4
Add the ginger-garlic paste and cook 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 on medium heat for about 5 minutes.
7
Pour in the ground coconut-spice paste and mix well to coat the chicken thoroughly.
8
Add water to achieve the desired gravy consistency, season with salt, and bring to a simmer.
9
Cover and cook on medium-low heat until the chicken is tender and cooked through.
10
Stir in the tamarind pulp, adjust seasoning, garnish with fresh coriander leaves, and serve hot with warm Goan poi bread.
Ingredients
500g chicken, cut into pieces
1 cup freshly grated coconut
2 dried 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 poppy seeds
1 large onion, sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tbsp tamarind pulp
2 tbsp coconut oil
Salt to taste
Fresh coriander leaves for garnish
4 Goan poi breads
*This AI-generated recipe may contain inaccuracies.