CHICKEN XACUTI

This is a wonderful dish from Goa. Chicken Xacuti is a naturally gluten-free recipe. Chicken cooked with a specially made masala paste. Best to be served with hot steamed rice, roti or parotta. 

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Takula of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper, chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted.

Also, see other recipes

Stingray Xacuti Chicken Ghee Roast 

Chilli chicken with ginger & coriander - Gordon Ramsay recipe 

Naatu Kozhi (Country Chicken) Curry 

Chicken Chops Recipe 

Servings: 2  Category: Main Course Cuisine: Indian

Total Time: 30 mins Prep Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 Kg diced chicken 
• 3 tablespoons coconut oil
• 2 onions 
• 1 tablespoon tamarind juice 
• ¼ cup chopped coriander leaves 
• Curry Leaves 

For the Masala Paste:

• 1 cup grated coconut
• 6 dried red chillies
• 1 teaspoon cumin seeds
• 1½ tablespoons coriander seeds
• 10 black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon ajwain seeds
• 4 whole cloves
• 2-inch piece cinnamon stick
• 4 Star anise
• ½ teaspoon Turmeric Powder 
• 4 cloves garlic, minced
• 1 Inch fresh ginger

To make Chicken Xacuti at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Dry roast all the spices given for masala paste over medium heat and toast until fragrant, about 4-5 minutes.  
   
2. Be careful not to burn the spices or they will be bitter.
3. Add ginger and garlic and roast few minutes 
   
4. Now add grated coconut and roast over medium heat until lightly browned.
   
   
   
   
   
   
5. Let cool completely, then ground the roasted ingredients to a smooth paste.
   
6.  Set this masala paste aside
7. Heat the coconut oil in an earthen pot / mannchatti over medium heat. 
   
8. Add curry leaves to the oil 
9. Add the onions and cook until caramelized and nicely browned 
   
   
   
   
   
   
   
   
   
   
10. Add the chicken and cook until no longer pink 
    
11. Add turmeric powder and mix well 
    
    
    
    
    
    
12. Add the masala paste and tamarind juice 
    
13. Cook the chicken for a couple of minutes with water required for the recipe  
    
14. Add salt and bring everything to a boil 
15. Reduce the heat to medium-low, cover and simmer for 10 minutes, and stir occasionally.
    
16. At the end garnish with coriander leaves 
17. Serve hot