Chicken Xacuti
Whole spices and dried coconut dry-roasted separately, then ground into a dark, complex masala paste, the technique that separates xacuti from typical wet onion-tomato curries. A genuine fusion of Portuguese colonial influence, reflected in its name from the Portuguese "chacuti," and local Konkani spice tradition, this Goan curry loses its identity if the roasting step is skipped or a generic curry powder is substituted.
Meat
Ingredients
- 800g chicken, bone-in pieces
- 1 cup fresh or dried grated coconut
- 2 large onions, sliced
- 4 dried red chilies (Kashmiri, for color and mild heat)
- 2 tbsp coriander seeds
- 1 tbsp poppy seeds
- 1 tsp cumin seeds
- 6 whole cloves, 1-inch cinnamon stick, 4 green cardamom pods
- 1 tsp black peppercorns
- 1/2 tsp fennel seeds
- 1/2 tsp nutmeg, grated
- 4 cloves garlic
- 1-inch piece ginger
- 2 tbsp vegetable oil
- 1 tsp turmeric
- Tamarind pulp or 1 tsp vinegar
- Salt, to taste
- Fresh coriander, to garnish
Steps
- Dry-roast the grated coconut in a pan until golden brown, then remove and set aside.
- In the same pan, dry-roast the coriander seeds, poppy seeds, cumin, cloves, cinnamon, cardamom, peppercorns, fennel, and dried chilies until fragrant.
- Grind the roasted coconut and roasted spices together with garlic, ginger, and a splash of water into a smooth, dark paste.
- Heat the oil in a pot and saute the sliced onion until deep golden brown.
- Add the ground masala paste and turmeric, and cook, stirring, until the oil separates and the raw smell disappears, about 8-10 minutes.
- Add the chicken pieces, coat well, and cook 5 minutes.
- Add 1.5 cups water, tamarind or vinegar, and salt, cover, and simmer 30-35 minutes until the chicken is tender and the gravy thickens.
- Garnish with fresh coriander and serve with steamed rice or pav bread.