Goan Recipes & Cooking

A spicy Indo-European Romance...

Chicken Xacuti (Xacuti Galinha)

My all time favorite chicken curry. Here chicken is cooked in rich spicy coconut gravy with exotic flavors

Servings

makes 4 servings

Difficulty

Difficult

Prep Time

5 hours

Cook Time

1 hour, 30 minutes



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Ingredients

  • 1 whole Chicken, skinned and cut into small pieces about 1 1/4
Marination paste:
  • 1 Garlic, whole
  • 1 Ginger
  • 3 Green chilies
  • 1 1/2 Cilantro, fistful
  • 1 1/2 tsp Salt
Dry spice powder:
  • 18 Cloves
  • 1 1/2 Cinnamon
  • 5 Cardamom
  • 1 1/2 tsp Anise
  • 1 1/2 tsp Poppy seeds (Khas Khas)
  • 1/2 Nutmeg, fresh powdered
  • 1 tbsp Patri (dry flower native to Goa)
  • 3 Star anise
  • 4 tbsp Vegetable oil
  • 4 Onions, medium, chopped
  • 4 1/2 tbsp Coriander powder
  • 1 1/2 cup Coconut, grated
  • 12 Garlic pods, crushed
  • 1 tsp Turmeric powder
  • 3 tsp Red chili powder
  • Handful of Cilantro with stems
  • 1 Tomato, large, chopped
  • 1 Lime, juice
  • 1/2 cup Coconut milk, unsweetened

Preparation

  • Grind the marination ingredients to a fine paste. Marinate the chicken with the above paste for about an hour
  • Fry the dry paste in little oil for a minute and half, except poppy seeds. Make sure none of the spices burn, otherwise they will turn bitter. Grind the dry spices to a fine powder
  • Add 4 tbsp oil in a medium sized pot and fry half the onions till golden brown. Then add 2 tbsp coriander powder and fry for another minute. Remove from heat and set aside
  • In another pan lightly brown 1 1/2 cup grated coconut. In a blender incorporate the coconut and onion mix (from 3) with the dry spice powder (from 2) and grind the mix to a very fine paste. Ensure that the coconut is completely ground so it is not gritty between fingers
  • To the pot (from 3), add 2 1/2 tbsp oil and fry the remaining onions until golden brown. Add the crushed garlic pods and cook for a minute. To this add turmeric, coriander and chili powder and mix well
  • Immediately add tomato. Roast till tomatoes are softened
  • Add the cut up chicken pieces with half to one cup water and mix all the above ingredients thoroughly
  • Add ground coconut paste (from 4) along with the lime
  • Stir in the 1/2 cup unsweetened coconut milk, cilantro
  • Cover and cook on low to medium heat until chicken is thoroughly cooked about 30 minutes
  • Serve with Indian flatbread and basmati rice
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