Authentic Goan Xagoti Chicken with Poi
Experience the bold and aromatic flavors of Goa with this rich chicken curry simmered in a roasted coconut and heavy spice paste. Best enjoyed warm with traditional Goan poi bread.
75min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Dry roast the grated coconut along with dry red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, peppercorns, and poppy seeds until golden brown and fragrant.
2
Allow the roasted spices and coconut to cool completely, 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 another minute until the raw aroma disappears.
5
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
6
Add the chicken pieces and turmeric powder, searing the chicken for 5 minutes on medium heat.
7
Pour in the ground coconut-spice paste and mix well to coat the chicken thoroughly.
8
Add salt and sufficient water to adjust the gravy consistency, then cover and simmer on low heat for 30 minutes until the chicken is tender and cooked through.
9
Garnish with freshly chopped coriander leaves and serve hot with Goan poi.
Ingredients
750 grams chicken, cut into pieces
1 cup grated fresh coconut
2 dry Kashmiri red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
4-5 cloves
1-inch cinnamon stick
1/2 teaspoon black peppercorns
1/2 teaspoon poppy seeds
1 large onion, finely sliced
1 tablespoon ginger-garlic paste
1 large tomato, chopped
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.