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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 10 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 522 kcal
Allergenoplysninger: kan indeholde nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 700 gchicken thigh, boneless, skinless, cut into 1.5 inch pieces
- 2 spsk.coconut oil
- 1 stk.yellow onion, finely chopped
- 1 spsk.ginger, grated
- 3 fedgarlic, minced
- 1 stk.tomato, diced
- 1 kopwater
- 0,75 tsk.salt
garnish
- 2 spsk.fresh coriander, chopped, for garnish
xacuti spice blend
- 4 stk.dried red chili
- 1,5 spsk.coriander seed
- 1 tsk.cumin seed
- 0,5 tsk.black peppercorn
- 5 stk.clove
- 3 stk.cardamom pod
- 1 stk.cinnamon stick, 1-inch piece
- 1 stk.star anise
- 0,25 stk.mace
- 0,25 tsk.nutmeg, grated
- 0,5 tsk.turmeric powder
- 0,5 kopgrated coconut, fresh or frozen, thawed
- 1 tsk.poppy seed
- 1 spsk.cashew
Udstyr
grinder or blender · dry pan · measuring cups · large pot · measuring spoons · knife · cutting board
Fremgangsmåde
Trin for trin
- 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 3 min.
- 3
Remove the roasted spices and coconut mixture from the pan and let them cool completely.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
- 6
Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
Ca. 7 min.
- 7
Stir in the grated ginger and minced garlic, and cook for 1 minute until fragrant.
Ca. 1 min.
- 8
Add the diced tomato and cook until it softens and breaks down, about 3-4 minutes.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 2 min.
- 11
Pour in the water, bring the mixture to a gentle boil, then reduce the heat to low.
Ca. 3 min.
- 12
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Ca. 30 min.
Kokkens note: Stir occasionally to prevent sticking.
- 13
Taste and adjust seasoning if necessary.
Ca. 1 min.
- 14
Garnish with fresh coriander before serving.
Pr. portion
Næringsindhold
- Kalorier
- 521,6kcal
- Protein
- 48g
- Kulhydrat
- 11,4g
- Fedt
- 31,6g
- Kostfibre
- 4g
- Sukker
- 3,6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.