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.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 522 kcal
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 700 gchicken thigh, boneless, skinless, cut into 1.5 inch pieces
- 2 tbspcoconut oil
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 3 clovegarlic, minced
- 1 pcstomato, diced
- 1 cupwater
- 0.75 tspsalt
garnish
- 2 tbspfresh coriander, chopped, for garnish
xacuti spice blend
- 4 pcsdried red chili
- 1.5 tbspcoriander seed
- 1 tspcumin seed
- 0.5 tspblack peppercorn
- 5 pcsclove
- 3 pcscardamom pod
- 1 pcscinnamon stick, 1-inch piece
- 1 pcsstar anise
- 0.25 pcsmace
- 0.25 tspnutmeg, grated
- 0.5 tspturmeric powder
- 0.5 cupgrated coconut, fresh or frozen, thawed
- 1 tsppoppy seed
- 1 tbspcashew
Equipment
grinder or blender · dry pan · measuring cups · large pot · measuring spoons · knife · cutting board
The method
Step by step
- 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.
About 3 min
Cook’s 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.
About 3 min
- 3
Remove the roasted spices and coconut mixture from the pan and let them cool completely.
About 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.
About 5 min
Cook’s 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.
About 1 min
- 6
Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
About 7 min
- 7
Stir in the grated ginger and minced garlic, and cook for 1 minute until fragrant.
About 1 min
- 8
Add the diced tomato and cook until it softens and breaks down, about 3-4 minutes.
About 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.
About 5 min
Cook’s 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.
About 2 min
- 11
Pour in the water, bring the mixture to a gentle boil, then reduce the heat to low.
About 3 min
- 12
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
- 13
Taste and adjust seasoning if necessary.
About 1 min
- 14
Garnish with fresh coriander before serving.
Per serving
Nutrition
- Calories
- 521.6kcal
- Protein
- 48g
- Carbs
- 11.4g
- Fat
- 31.6g
- Fibre
- 4g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.