Ingredients
- For the Spice Paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 dried red chilies (adjust to your spice preference)
- 1/2 tsp black peppercorns
- 5 cloves
- 3 green cardamom pods
- 1-inch cinnamon stick
- 1 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1 tbsp poppy seeds (optional)
- 1 tbsp sesame seeds (optional)
For the Curry
- 1 lb (500g) chicken, cut into pieces
- 1 medium onion, finely chopped
- 2 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1/2 cup grated fresh coconut (or desiccated coconut)
- 1/2 cup water or chicken stock
- 1 tbsp tamarind paste or lemon juice (for tanginess)
- Salt to taste
- 2 tbsp vegetable oil or coconut oil
- Fresh coriander leaves for garnishing
Directions
Chicken Xacuti is a traditional Goan curry that’s packed with layers of bold flavors. The dish features tender chicken pieces simmered in a rich, aromatic sauce made from a unique blend of roasted spices and coconut. What makes Xacuti stand out is its deep, earthy flavors, with the roasted spices like cumin, coriander, and cardamom coming together to create a perfect balance of heat and fragrance. The addition of fresh grated coconut and tamarind gives the curry a creamy richness and a subtle tanginess. Whether you’re enjoying it on a regular evening or serving it during a special gathering, Chicken Xacuti is sure to impress with its complexity and satisfying flavors. Serve it with steamed rice or naan for the ultimate meal experience.
Here’s an approximate nutritional breakdown for Chicken Xacuti per serving (based on a standard serving size of 1/6 of the recipe)
| Calories | 350-400 kcal |
| Protein | 30-35 g |
| Fat | 25-30 g |
| Saturated Fat | 15-18 g |
| Carbohydrates | 10-12 g |
| Dietary Fiber | 3-4 g |
| Sugars | 4-5 g |
| Cholesterol | 90-100 mg |
| Sodium | 500-600 mg |
| Potassium | 350-400 mg |
| Vitamin A | 15-20% of the DV |
| Vitamin C | 10-15% of the DV |
| Calcium | 5-8% of the DV |
| Iron | 10-12% of the DV |
Disclaimer: The nutritional information provided is an estimate based on standard ingredients and portion sizes. Variations in ingredients or preparation methods may alter the nutritional values. For more accurate data, please consult a nutritionist or use a specific nutrition calculator.
Steps
1 Done | Prepare the Spice PasteIn a dry pan, toast the cumin, coriander, dried red chilies, black peppercorns, cloves, cardamom, cinnamon, mustard seeds, poppy seeds, and sesame seeds over low heat for 2-3 minutes until fragrant. Let the spices cool down a bit, then grind them into a smooth paste, adding a little water if needed. |
2 Done | Prepare the Coconut PasteIn a pan, lightly roast the grated coconut until golden brown (about 5 minutes). Let it cool, then grind it into a smooth paste with a little water. |
3 Done | Cook the ChickenHeat oil in a large pan over medium heat. Add the onions and sauté until they turn golden brown (about 8-10 minutes). Add the ginger-garlic paste and sauté for another 2 minutes until fragrant. Add the ground spice paste and cook, stirring frequently, for about 5 minutes, until the oil begins to separate from the spices. Add the chopped tomatoes and cook for another 5-6 minutes until they soften and the oil separates again. |
4 Done | Simmer the ChickenAdd the chicken pieces and sauté for 5 minutes to seal the meat. Add the coconut paste, tamarind paste or lemon juice, and water or chicken stock. Stir well. Cover and cook on low heat for 20-25 minutes, or until the chicken is cooked through and tender. |
5 Done | Finish the DishSeason with salt to taste and adjust the consistency by adding more water if needed. Garnish with fresh coriander leaves before serving. Serve the Chicken Xacuti hot with rice, naan, or bread of your choice! |
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