Xacuti

Goan Chicken Xacuti

A rich, aromatic Goan curry from India, featuring a roasted coconut and pepper-based spice paste that coats tender chicken in a deeply flavorful, slightly tangy sauce.

Prep

30 min

Cook

45 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) chicken, bone-in, skinless, cut into 8 pieces, or null
• •60 g (2 oz) fresh coconut, grated, or frozen grated coconut, thawed
• •10 whole dried red chillies, Kashmiri or other mild variety, stems removed
• •2 tbsp black peppercorns, the key spice, freshly ground is best
• •2 tbsp coriander seeds
• •1 tbsp cumin seeds
• •1 tsp fennel seeds
• •4 whole cloves
• •1 inch (1 piece) cinnamon stick, about 3 cm / 1¼ inch
• •2 whole cardamom pods, green, lightly crushed
• •1 whole star anise, or null
• •2 tbsp poppy seeds, white or blue, optional but traditional
• •1 tbsp turmeric powder
• •2 medium onions, finely chopped, about 250 g / 9 oz total
• •2 tbsp ginger-garlic paste, homemade or store-bought
• •1 tbsp tamarind paste, diluted in 3 tbsp warm water, or 1 tbsp lemon juice as substitute
• •1 tsp salt, adjust to taste
• •3 tbsp coconut oil, or any neutral oil, for cooking
• •200 ml (¾ cup plus 1 tbsp) water, hot, for simmering
• •2 tbsp fresh coriander leaves, chopped, for garnish, optional

Steps

1. 1 In a dry heavy skillet over medium heat, toast the grated coconut, dried red chillies, black peppercorns, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, cardamom, star anise, and poppy seeds (if using) for 3–4 minutes, stirring constantly, until fragrant and the coconut turns light golden. Do not burn. Remove from heat and let cool completely.
2. 2 Transfer the cooled toasted spices and coconut to a spice grinder or blender. Add the turmeric powder. Grind to a fine powder, adding a splash of water if needed to form a thick paste. Set aside.
3. 3 In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onions and sauté for 8–10 minutes, until soft and lightly browned at the edges.
4. 4 Add the ginger-garlic paste and sauté for 2 minutes, until raw smell disappears. Lower the heat to medium-low.
5. 5 Add the ground spice-coconut paste and stir well. Cook for 3–4 minutes, stirring frequently, until the paste darkens slightly and releases oil. The mixture should be aromatic and thick.
6. 6 Add the chicken pieces and toss to coat thoroughly with the masala. Season with salt. Cook for 5 minutes, turning occasionally, until the chicken pieces are seared on all sides.
7. 7 Pour in the hot water and bring to a gentle simmer. Reduce heat to low, cover, and let cook for 25–30 minutes, stirring occasionally, until the chicken is cooked through and tender. The internal temperature of the thickest piece should reach at least 74°C (165°F). The gravy should be thick and clinging to the chicken; add a little more water if it gets too dry.
8. 8 Stir in the tamarind paste (or lemon juice) and simmer uncovered for 2–3 minutes to blend flavors. Taste and adjust salt.
9. 9 Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or bread.