Chicken Xacuti
Author: 
Recipe type: Main
Cuisine: Goan
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Chicken Xacuti is a traditional goan curry made with a combination of several roasted spices and coconut and is very flavorful.
Ingredients
  • 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
Instructions
  1. Cut the chicken into 1 to 1 and ½ inch pieces.
  2. Grind the green chillies, coriander, garlic and ginger to paste.
  3. Apply ground paste, 2 tsp turmeric powder and salt to the chicken.Keep aside to marinate in refrigerator for around ½ – 1 hour.
  4. 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.
  5. 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.
  6. 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.
  7. Boil the eggs and cut each egg into 4 parts vertically.
  8. Heat a little oil in a pan and sauté two finely chopped onions till translucent.
  9. Add tomato and sauté for 2-3 minutes till soft.
  10. Add chicken and potato and a little water. Close lid and let cook on low heat till chicken is cooked.
  11. Add the ground coconut paste, eggs,1/2 tsp turmeric powder and salt to taste and mix well. Let cook for 2-3 minutes.
  12. Garnish with coriander.
Notes
You can increase or reduce the spices 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 based on how spicy they are.
Recipe by YourHungerStop at https://www.yourhungerstop.com/chicken-xacuti/