Chicken Xacuti is a traditional Goan curry made with a combination of several roasted spices and coconut and is very flavorful. It can also be made with mutton instead of chicken.
I make chicken curries several times some of my favorite ones being Chicken Kheema Mutter, Chicken Coriander Curry, Chicken Curry with Curry Leaves and Chicken Ghee Roast. However, for me no gravy can beat the taste of Goan Chicken Xacuti. Maybe it is the Goan in me speaking, but that is the way it is for everyone in my house. 🙂
In Goa, this delicious curry is generally eaten with Pav. Yesterday I made Chicken Xacuti and decided to make Pav(Dinner rolls) at home along with it. It tuned out awesome. Give it a try and let us know how you like this Goan curry.
Serves: 3-4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients:
For Marination:
Chicken: 1 kg
Green Chillies: 5-6 small
Garlic: 20-25 cloves
Ginger: 1 inch
Coriander: 2 cups chopped
Turmeric powder: 2 tsp
Salt: to taste
For Gravy:
Coriander seeds: 2-3 tsp
Cloves: 6
Cinnamon: 1 inch
Peppercorns: 15
Bay Leaf: 1 small
Fennel Seeds: 1 tsp
Onions: 4
Scrapped Coconut: 1 cup
Tamarind: 2 marble sized balls
Tomato: 2
Potato: 1-2 sliced to 1/2 inch thickness (optional)
Eggs: 4(optional)
Turmeric Powder: 1/2 tsp
Chilli Powder: 2-3 tsp
Salt: to taste
Method of Preparation:
To marinate:
- Cut the chicken into 1 to 1 and 1/2 inch pieces.
- Grind the green chillies, coriander, garlic and ginger to paste.
- Apply ground paste, turmeric powder and salt to the chicken.Keep aside to marinate in refrigerator for around 1/2 – 1 hour.
To make Gravy:
- Heat a little oil in a pan and stir fry the cinnamon, cloves, peppercorns, bay leaf, fennel seeds and coriander seeds for 2-3 minutes. Remove and keep aside.
- Add a little oil in the same pan and stir fry two roughly chopped onions till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the dry spices and onion-coconut mixture along with chilli powder and tamarind. Use around 1/2 – 3/4 cup of water to grind to a smooth paste.
- Boil the eggs and cut each egg into 4 parts vertically.
- Heat a little oil in a pan and sauté two finely chopped onions till translucent.
- Add tomato and sauté for 2-3 minutes till soft.
- Add chicken and potato and a little water. Close lid and let cook on low heat till chicken is cooked.
- Add the ground coconut paste, eggs, turmeric powder and salt to taste and mix well. Let cook for 2-3 minutes. Your delicious Chicken Xacuti is ready!
- Garnish with coriander.
Notes:
- You can increase or reduce the spices in the Chicken Xacuti based on how strong they are. For e.g in the Gulf where I live now the spices are stronger so I have to use fewer of them as compared to what I would have used in India. The recipe I have posted here is the one I follow in Bahrain.
- You can increase or decrease the chillies in the Chicken Xacuti based on how spicy they are.
Chicken Xacuti
- Chicken: 1 kg
- Green Chillies: 5-6 small
- Garlic: 20-25 cloves
- Ginger: 1 inch
- Coriander: 2 cups chopped
- Turmeric powder: 2 and ½ tsp
- Salt: to taste
- Coriander seeds: 2-3 tsp
- Cloves: 6
- Cinnamon: 1 inch
- Peppercorns: 15
- Bay Leaf: 1 small
- Fennel Seeds: 1 tsp
- Onions: 4
- Scrapped Coconut: 1 cup
- Tamarind: 2 marble sized balls
- Tomato: 2
- Potato: 1-2 sliced to ½ inch thickness (optional)
- Eggs: 4(optional)
- Chilli Powder: 2-3 tsp
- Cut the chicken into 1 to 1 and ½ inch pieces.
- Grind the green chillies, coriander, garlic and ginger to paste.
- Apply ground paste, 2 tsp turmeric powder and salt to the chicken.Keep aside to marinate in refrigerator for around ½ – 1 hour.
- Heat a little oil in a pan and stir fry the cinnamon, cloves, peppercorns, bay leaf, fennel seeds and coriander seeds for 2-3 minutes. Remove and keep aside.
- Add a little oil in the same pan and stir fry two roughly chopped onions till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the dry spices and onion-coconut mixture along with chilli powder and tamarind. Use around ½ – ¾ cup of water to grind to a smooth paste.
- Boil the eggs and cut each egg into 4 parts vertically.
- Heat a little oil in a pan and sauté two finely chopped onions till translucent.
- Add tomato and sauté for 2-3 minutes till soft.
- Add chicken and potato and a little water. Close lid and let cook on low heat till chicken is cooked.
- Add the ground coconut paste, eggs,1/2 tsp turmeric powder and salt to taste and mix well. Let cook for 2-3 minutes.
- Garnish with coriander.
You can increase or decrease the chillies based on how spicy they are.
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