Goan Xacuti Chicken
Experience a symphony of aromatic spices and roasted coconut in this classic Goan chicken curry. Rich, complex, and deeply comforting, it pairs wonderfully with warm poie or steamed rice.
65min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Dry roast the grated coconut along with dried red chillies and all the whole spices on medium heat until golden brown and fragrant. Allow it to cool.
2
Transfer the roasted coconut and spice mixture into a blender, add a little water, and grind to a smooth paste.
3
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions until golden brown.
4
Add the ginger-garlic paste and chopped tomatoes, cooking until the tomatoes soften and oil begins to separate.
5
Add the chicken pieces and turmeric powder, searing the chicken for about 5 minutes until lightly browned.
6
Pour in the ground coconut-spice paste and mix well to coat the chicken evenly.
7
Add water for the desired gravy consistency, season with salt, and stir in the tamarind pulp.
8
Cover and simmer on low heat for 25 to 30 minutes until the chicken is tender and cooked through.
9
Garnish with fresh coriander leaves and serve hot with Goan poi or steamed rice.
Ingredients
750g chicken pieces
1 cup freshly grated coconut
2 dried red Kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
4-5 dried peppercorns
3 cloves
1 inch cinnamon stick
1/2 star anise
1/2 tsp poppy seeds
1 large onion, sliced
1 tomato, 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
*This AI-generated recipe may contain inaccuracies.