Goan Chicken Xacuti
An authentic Goan-style chicken curry made by roasting freshly grated coconut and whole spices, ground into a smooth gravy, and simmered with marinated chicken.
Servings 6 People
Ingredients
- ½ kg chicken
For marinating:
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon red chili powder
- ½ tablespoon turmeric powder
- 1½ tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons yogurt
- 1 teaspoon salt
For the gravy:
- 1 cup grated coconut
- 6 black peppercorns
- 8 cloves
- 1 tablespoon coriander seeds
- ¼ inch nutmeg
- ½ inch cinnamon
- ½ inch tamarind
- 4 dry red chilies
- 4 garlic pods
- 2 medium onions julienned
- 1 medium onion finely chopped
- 1 tablespoon garam masala
- 2 tablespoons oil
- Salt to taste
Instructions
- Wash and marinate the chicken with the marination ingredients. Refrigerate for at least 30 minutes (or overnight).
- Heat 1 tablespoon oil in a kadai and roast grated coconut on low flame until browned. Remove and set aside.
- In the same kadai, add 1 teaspoon oil and roast the black peppercorns, red chilies, cloves, nutmeg, and cinnamon until fragrant. Remove and set aside.
- Add 1 tablespoon oil and sauté the julienned onion and garlic. Remove and set aside.
- Let all roasted ingredients cool completely.
- Grind the roasted ingredients with tamarind and ¾–1 cup water into a smooth, thin paste.
- Heat 2 tablespoons oil in a kadai. Fry the finely chopped onion until pinkish.
- Add the marinated chicken and cook for 15 minutes.
- Pour the ground gravy over the chicken. Cover and cook on low flame until the chicken is fully cooked.
- Adjust salt to taste and garnish with chopped coriander leaves.
Video
Notes
To check doneness, the chicken should be white (not pink) and cut easily with a spoon.