Xacuti
Hailing from India, Xacuti is a much-loved stew. ยท India
Hailing from India, Xacuti is a much-loved stew.
About Xacuti
Hailing from India, Xacuti is a much-loved stew. The dish is built around pepper, coconut and chicken.
๐๏ธ History & Culture
Xacuti is a traditional Goan stew, deeply rooted in the coastal state's culinary heritage, which blends indigenous Konkani cooking with Portuguese influences from the colonial era. Its origins are closely tied to Goa's Catholic and Hindu communities, where it is often prepared for festive occasions and family gatherings, showcasing the region's love for bold, aromatic spices.
The dish is typically made with chicken or lamb, simmered in a rich gravy of roasted coconut, dried red chilies, and a complex spice blend that includes poppy seeds, star anise, and peppercorns. Regional variations exist across Goa, with some households favoring a drier, thicker texture while others prefer a more soup-like consistency, but the defining use of coconut and pepper remains constant. Its cultural significance lies in its representation of Goa's multicultural past, where Portuguese trading brought new ingredients that merged seamlessly with local traditions.
๐ณ How to make Xacuti
AI-assisted, not kitchen-testedGoan 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 (1ยพ 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 / 1ยผ 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 (ยพ cup plus 1 tbsp) water, hot, for simmering
- 2 tbsp fresh coriander leaves, chopped, for garnish, optional
Steps
- 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 3โ4 minutes, stirring constantly, until fragrant and the coconut turns light golden. Do not burn. Remove from heat and let cool completely.
- 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 In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onions and sautรฉ for 8โ10 minutes, until soft and lightly browned at the edges.
- 4 Add the ginger-garlic paste and sautรฉ for 2 minutes, until raw smell disappears. Lower the heat to medium-low.
- 5 Add the ground spice-coconut paste and stir well. Cook for 3โ4 minutes, stirring frequently, until the paste darkens slightly and releases oil. The mixture should be aromatic and thick.
- 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 Pour in the hot water and bring to a gentle simmer. Reduce heat to low, cover, and let cook for 25โ30 minutes, stirring occasionally, until the chicken is cooked through and tender. The internal temperature of the thickest piece should reach at least 74ยฐC (165ยฐF). The gravy should be thick and clinging to the chicken; add a little more water if it gets too dry.
- 8 Stir in the tamarind paste (or lemon juice) and simmer uncovered for 2โ3 minutes to blend flavors. Taste and adjust salt.
- 9 Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or bread.
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Xacuti โ frequently asked questions
What is Xacuti?
Hailing from India, Xacuti is a much-loved stew. The dish is built around pepper, coconut and chicken.
What is Xacuti made of?
Xacuti is made with pepper, coconut and chicken.
Where does Xacuti come from?
Xacuti comes from India. Xacuti is a traditional Goan stew, deeply rooted in the coastal state's culinary heritage, which blends indigenous Konkani cooking with Portuguese influences from the colonial era.
Where can I eat Xacuti?
Locals in Goa often enjoy xacuti with steamed rice during a lazy Sunday lunch, the stew's coconut and spice warming the humid afternoon.
How do you make Xacuti?
Making Xacuti at home takes about 30 minutes of prep and 45 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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