Chicken Xacuti
Delight your taste buds with Chicken Xacuti, a beloved Goan curry that boasts bold flavors and an irresistible aroma. This traditional Indian recipe is crafted with tender chicken pieces simmered in a rich, velvety coconut-based gravy infused with aromatic spices like roasted fennel, coriander, cinnamon, and dried red chilies. The secret to its depth of flavor lies in the freshly ground spice and coconut paste, enhanced by the tangy hint of tamarind. Perfectly balanced with a touch of heat and earthy notes, this dish is a hearty and comforting meal when paired with steamed rice or crusty bread. Whether you're exploring Goan cuisine or looking to spice up your dinner table, Chicken Xacuti promises a culinary journey bursting with authentic flavors!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 cup Coconut (grated)
- 6 pieces Dried red chilies
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 6 pieces Peppercorns
- 1 teaspoon Turmeric powder
- 1 tablespoon Ginger (grated)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Tamarind pulp
- 3 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves (for garnish)
Instructions
Heat 1 tablespoon of oil in a pan over medium heat. Add coconut and roast until golden brown. Remove and set aside.
To the same pan, add dried red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, and peppercorns. Roast until fragrant. Let cool and grind the roasted spices and coconut into a fine paste using a little water.
In a large pot, heat the remaining oil over medium heat. Add chopped onions and sauté until golden brown.
Add ginger and garlic, and cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until soft and oil begins to separate.
Add turmeric powder and the prepared coconut and spice paste. Stir well and cook for 3-4 minutes.
Add the chicken pieces and sauté for 5 minutes to coat them in the spice mixture.
Add tamarind pulp, salt, and water. Mix well, cover, and simmer over low heat for 25-30 minutes, or until the chicken is tender and the curry thickens.
Taste and adjust seasoning as needed.
Garnish with fresh coriander leaves and serve hot with steamed rice or bread.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.5 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
