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
- 1/2 cup Tamarind Water
- Salt , Salt to taste
- 2 tablespoons Sunflower Oil For the xacuti masala
- 1 Onion , finely chopped
- 1-1/2 inch Ginger , finely chopped
- 8 cloves Garlic , finely chopped
- 8 Kashmiri dry red chilli
- 1/2 cup Fresh coconut
- 2 tablespoon Poppy seeds
- 4 Cloves (Laung)
- 1 inch Cinnamon stick
- 15 Black pepper corns
- 1-1/2 teaspoons Cumin seeds (Jeera)
- 1-1/2 tablespoon Coriander seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Sesame seeds (Til seeds)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Sunflower Oil
How to make Chicken Xacuti Recipe - Goan Chicken Gravy
To begin making the Chicken Xacuti recipe, firstly wash the chicken well. Marinate the chicken with salt and keep aside.
Heat 1/2 teaspoon of oil in a pan. Add chopped onions, garlic and ginger and sauté till onions turns translucent and lightly golden.
Add grated coconut to the above onions 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 powder, sesame seeds, fenugreek seeds and roast them for about 3- 5 minutes on low flame.
Roast the spices until they release nice aroma and just begin to turn brown. Turn of the heat 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 water and continue to cook for another 5 to 7 minutes on low flame.
Remove from stove, garnish with fresh coriander leaves and serve hot.