Chicken Xacuti
Chicken Xacuti is a flavorful Goan curry known for its complex spice blend and coconut base. It features tender chicken pieces simmered in a rich, aromatic gravy. This dish offers a unique taste experience with a balance of heat and sweetness.
Una recepta original de Forkin
- Temps total
- 1 h 10 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 522 kcal
Informació sobre al·lèrgens: pot contenir fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 700 gchicken thigh, boneless, skinless, cut into 1.5 inch pieces
- 2 cscoconut oil
- 1 uyellow onion, finely chopped
- 1 csginger, grated
- 3 gragarlic, minced
- 1 utomato, diced
- 1 tassawater
- 0,75 ctsalt
garnish
- 2 csfresh coriander, chopped, for garnish
xacuti spice blend
- 4 udried red chili
- 1,5 cscoriander seed
- 1 ctcumin seed
- 0,5 ctblack peppercorn
- 5 uclove
- 3 ucardamom pod
- 1 ucinnamon stick, 1-inch piece
- 1 ustar anise
- 0,25 umace
- 0,25 ctnutmeg, grated
- 0,5 ctturmeric powder
- 0,5 tassagrated coconut, fresh or frozen, thawed
- 1 ctpoppy seed
- 1 cscashew
Estris
grinder or blender · dry pan · measuring cups · large pot · measuring spoons · knife · cutting board
Elaboració
Pas a pas
- 1
For the xacuti spice blend, dry roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, star anise, and mace in a dry pan over medium heat for 2-3 minutes until fragrant.
Uns 3 min
Nota de cuina: Ensure spices are not burned to avoid bitterness.
- 2
Add the grated coconut, poppy seeds, and cashews to the pan and continue to roast for another 2-3 minutes until the coconut turns light golden brown.
Uns 3 min
- 3
Remove the roasted spices and coconut mixture from the pan and let them cool completely.
Uns 5 min
- 4
Once cooled, transfer the spice mixture to a grinder or blender, add the nutmeg and turmeric powder, and grind into a fine paste using a little water if needed.
Uns 5 min
Nota de cuina: Add water gradually to achieve a smooth paste consistency without making it too thin.
- 5
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Uns 1 min
- 6
Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
Uns 7 min
- 7
Stir in the grated ginger and minced garlic, and cook for 1 minute until fragrant.
Uns 1 min
- 8
Add the diced tomato and cook until it softens and breaks down, about 3-4 minutes.
Uns 4 min
- 9
Add the prepared xacuti spice paste to the pot and cook for 5 minutes, stirring occasionally, until the oil starts to separate from the paste.
Uns 5 min
Nota de cuina: This step develops the flavors of the spice paste.
- 10
Add the chicken pieces and salt to the pot, mixing well to coat the chicken with the spice paste.
Uns 2 min
- 11
Pour in the water, bring the mixture to a gentle boil, then reduce the heat to low.
Uns 3 min
- 12
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Uns 30 min
Nota de cuina: Stir occasionally to prevent sticking.
- 13
Taste and adjust seasoning if necessary.
Uns 1 min
- 14
Garnish with fresh coriander before serving.
Per ració
Nutrició
- Calories
- 521,6kcal
- Proteïnes
- 48g
- Hidrats de carboni
- 11,4g
- Greixos
- 31,6g
- Fibra
- 4g
- Sucre
- 3,6g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Chicken Xacuti in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.