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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 10 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 522 kcal
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Przygotowanie stanowiska
Składniki
Składniki
- 700 gchicken thigh, boneless, skinless, cut into 1.5 inch pieces
- 2 łyżkacoconut oil
- 1 szt.yellow onion, finely chopped
- 1 łyżkaginger, grated
- 3 ząbekgarlic, minced
- 1 szt.tomato, diced
- 1 szklankawater
- 0,75 łyżeczkasalt
garnish
- 2 łyżkafresh coriander, chopped, for garnish
xacuti spice blend
- 4 szt.dried red chili
- 1,5 łyżkacoriander seed
- 1 łyżeczkacumin seed
- 0,5 łyżeczkablack peppercorn
- 5 szt.clove
- 3 szt.cardamom pod
- 1 szt.cinnamon stick, 1-inch piece
- 1 szt.star anise
- 0,25 szt.mace
- 0,25 łyżeczkanutmeg, grated
- 0,5 łyżeczkaturmeric powder
- 0,5 szklankagrated coconut, fresh or frozen, thawed
- 1 łyżeczkapoppy seed
- 1 łyżkacashew
Sprzęt
grinder or blender · dry pan · measuring cups · large pot · measuring spoons · knife · cutting board
Sposób przygotowania
Krok po kroku
- 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.
Około 3 min
Wskazówka kucharza: 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.
Około 3 min
- 3
Remove the roasted spices and coconut mixture from the pan and let them cool completely.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
- 6
Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
Około 7 min
- 7
Stir in the grated ginger and minced garlic, and cook for 1 minute until fragrant.
Około 1 min
- 8
Add the diced tomato and cook until it softens and breaks down, about 3-4 minutes.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
- 11
Pour in the water, bring the mixture to a gentle boil, then reduce the heat to low.
Około 3 min
- 12
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Około 30 min
Wskazówka kucharza: Stir occasionally to prevent sticking.
- 13
Taste and adjust seasoning if necessary.
Około 1 min
- 14
Garnish with fresh coriander before serving.
Na porcję
Wartości odżywcze
- Kalorie
- 521,6kcal
- Białko
- 48g
- Węglowodany
- 11,4g
- Tłuszcz
- 31,6g
- Błonnik
- 4g
- Cukry
- 3,6g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.