Chicken Xacuti Recipe - Goan Chicken Gravy
Chicken Xacuti Recipe is a delicious chicken curry from Goa. Made with freshly roasted spices, this chicken curry is eaten along with pav by the locals in the region. You can serve it along with rice instead, which makes an equally good combination.
Chicken Xacuti Recipe is essentially a Goan style chicken curry packed with flavours.
Xacuti is actually pronounced as ‘shakuti’ derived from the Portuguese word ‘chacuti’.
A unique dish that consists of Kashmiri red chilies, poppy seeds, coconut, onion and spices. A wonderful blend of spices and coconut gives this curry a unique taste. The texture too is amazing with ground spices and coconut. Give it a try and you will love it.
If you like this recipe, you can also try other Chicken recipes such as
- 500 grams Chicken , curry cut pieces
- 2 to 3 tablespoons Tamarind juice
- Salt , Salt to taste
- 2 tablespoons Oil For the xacuti masala
- 1 Big onion
- 8 Dried kashmiri red chilies
- 1/2 Scraped coconut
- 2 tablespoon Poppy seeds
- 4 to 5 cloves Cloves (Laung) , 4 to 5 cloves
- 1 inch Cinnamon stick
- 15 Black pepper corns
- 1-1/2 teaspoon Cumin seeds (Jeera)
- 1-1/2 tablespoon Coriander seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Til
- 1/4 teaspoon Fenugreek seeds
- 8 cloves Garlic
- 1-1/2 inch Ginger piece
- 1/2 teaspoon Oil
How to make Chicken Xacuti Recipe - Goan Chicken Gravy
To begin making the Chicken Xacuti recipe, firstly clean, wash chicken well. Marinate with salt and keep aside.
Heat 1/2 teaspoon of oil in a pan. Add sliced onions sauté till onions turns translucent. Add garlic, ginger pieces and sauté till raw smell goes off.
Add grated coconut and sauté till coconut turns golden brown. Remove the mixture from stove and set aside to cool.
Into the same pan add Kashmiri red chilies, poppy seeds, cloves, cinnamon stick, peppercorns, cumin seeds, coriander seeds, fennel seeds, turmeric power, til. fenugreek seeds, garlic, ginger piece and oil and roast them for about 3- 5minutes on low flame.
Do not burn the spices. Make sure the spices are roasted until they release nice aroma and just begin to turn brown. Remove from stove and set aside to cool.
Grind the roasted spices and onion-coconut mix and grind into a smooth paste by adding little water.
Now heat 2 tablespoons of oil in a deep bottomed pan. Add the ground masala paste and cook for 5 minutes.
Add chicken pieces and cook for 5 minutes with constant stirring.
Now add water and bring it to boil. Continue to cook until chicken is well cooked. Add tamarind juice and continue to cook for another 5 to 7 minutes on low flame.
Remove from stove, garnish with fresh coriander leaves and serve hot.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."