Goan Chicken Xacuti
An aromatic and spicy chicken curry from Goa, made with a rich blend of roasted coconut, poppy seeds, and a vibrant mix of spices. This traditional dish perfectly balances complex flavors and a hearty texture.
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Ingredients
- 1 kgchicken
cut into pieces, preferably bone-in
- 8 piecesdry red chilies
adjust according to heat preference
- 2 tablespoonswhite poppy seeds
- 1 cupgrated fresh coconut
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds
- 1 teaspoonblack peppercorns
- 4 piecescloves
- 1 inch piececinnamon stick
- 2 piecescardamom pods
- 2 mediumonion
finely chopped
- 6 piecesgarlic cloves
crushed
- 1 inch pieceginger
grated
- 0 ½ teaspoonturmeric powder
- 1 tablespoontamarind paste
- 2 teaspoonscoriander powder
- 1 teaspoonred chili powder
- 3 tablespoonscoconut oil
- 2 cupswater
- 2 teaspoonssalt
to taste
- 0 ¼ cupfresh coriander leaves
chopped, for garnish
Instructions
Dry roast the dry red chilies, white poppy seeds, grated fresh coconut, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and cardamom pods in a pan over medium heat. Stir frequently until fragrant and golden brown, about 5-7 minutes. Remove from heat and let cool.
Grind the roasted mixture to a fine paste using a little water. Set aside.
Heat coconut oil in a large pan over medium heat. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add crushed garlic and grated ginger to the onions. Sauté for another 2 minutes until aromatic.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine.
Add the ground spice paste to the pan. Fry the mixture for about 5 minutes, stirring constantly to prevent burning.
Add chicken pieces to the pan and stir to coat well with the masala. Cook for 5-7 minutes until the chicken starts to brown slightly.
Add tamarind paste and water. Mix well, bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until chicken is cooked through and tender.
Adjust salt to taste. If the curry is too thick, add a little more water to reach desired consistency.
Garnish with chopped fresh coriander leaves before serving.
