Chicken Xacuti
Chicken Xacuti is a rich and aromatic Goan curry featuring a complex blend of roasted spices, toasted coconut, and tempered mustard seeds, delivering a deeply flavorful and mildly spicy dish.
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Ingredients
- 1 ¼ kgchicken
cut into medium pieces
- 3 tablespoonsoil (vegetable or mustard)
- 2 mediumonion
finely chopped
- 2 piecesgreen chilies
slit
- 1 inchfresh ginger
peeled and chopped
- 6 piecesfresh garlic cloves
peeled
- 1 cupgrated fresh coconut
- 1 tablespoonpoppy seeds
white poppy seeds
- 2 tablespoonschana dal
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds
- 1 teaspoonblack peppercorns
- 4 piecescloves
- 1 inchcinnamon stick
- 1 blademace
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
adjust to taste
- 1 tablespoontamarind pulp
soaked in warm water and strained
- 1 cupcoconut milk
fresh or canned
- 1 teaspoonmustard seeds
- 10 leavescurry leaves
- 1 ½ teaspoonssalt
or to taste
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Dry roast poppy seeds, chana dal, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and mace in a hot pan over medium heat until fragrant and golden, about 3-4 minutes. Set aside to cool.
Grind the roasted spice mixture with grated fresh coconut, fresh ginger, garlic cloves, and green chilies to a fine paste using a little water.
Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter. Then add curry leaves and chopped onions. Sauté until onions turn golden brown, about 8-10 minutes.
Add the ground spice-coconut paste and sauté for 6-8 minutes, stirring frequently to prevent sticking.
Add turmeric powder, red chili powder, and salt. Mix well.
Add the chicken pieces and stir to coat with the masala. Cook on medium heat for 5 minutes until chicken starts to brown.
Add tamarind pulp and coconut milk. Mix well and bring to a gentle simmer. Cover and cook on low heat for 30-35 minutes or until the chicken is tender and the gravy thickens, stirring occasionally.
Adjust seasoning if needed. Garnish with fresh coriander leaves before serving.
