Xacuti Chicken
Transport your taste buds to the vibrant shores of Goa with this authentic Xacuti Chicken recipe—a hearty, aromatic curry bursting with bold flavors and rich textures. This traditional Goan dish features succulent pieces of bone-in chicken simmered with a robust, homemade spice blend of roasted dry red chilies, coriander, cumin, fennel, and warm whole spices like cinnamon, cloves, and cardamom. The star of the dish is the roasted coconut and poppy seed paste, which lends a creamy, nutty depth to the curry. With a luscious gravy infused with sautéed onions, tomatoes, and fragrant ginger-garlic, this flavorful comfort food is perfect alongside steamed rice or soft bread. Ready in just an hour, this soul-satisfying chicken curry promises to rejuvenate your palate while bringing a taste of Goa straight to your table!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 1 cup Fresh grated coconut
- 6 pieces Dry red chilies
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 3 pieces Green cardamoms
- 1 teaspoon Turmeric powder
- 1 tablespoon Poppy seeds
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 6 pieces Garlic cloves
- 1 inch Ginger
- 3 tablespoons Oil
- 1 to taste Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Heat a dry pan and roast dry red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, green cardamom, and poppy seeds on low heat until aromatic. Remove and let them cool.
In the same pan, dry roast the grated coconut until golden brown. Be sure to stir constantly to avoid burning. Set aside to cool.
Grind the roasted spices and coconut into a fine paste, adding a little water if needed.
In a large pot, heat oil over medium heat. Add the finely chopped onions and sauté until golden brown.
Add the crushed garlic and ginger, and sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.
Stir in the prepared spice paste and turmeric powder. Cook for 3-4 minutes, allowing the paste to blend well with the onions and tomatoes.
Add the chicken pieces and mix well so they are coated with the masala. Cook for 5 minutes on medium heat.
Pour in 2 cups of water, season with salt, and bring the curry to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or bread.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1003 mg | 21% | |
*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.
