Chicken Xacuti (शाकूती)
A complex Goan chicken curry in a roasted coconut-and-whole-spice masala with star anise, nutmeg, and poppy seeds — deep, nutty, and warming.
Cuisine: Goan (Goa) · Style: Curry · Protein: Chicken · Total time: · Difficulty: hard · Servings: 4 · Spice: 3/5
Ingredients
- 750g chicken, bone-in pieces
- 1 cup fresh coconut, grated
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 8 cloves
- 1 cinnamon stick
- 2 star anise
- 1/2 nutmeg, grated
- 1 tbsp poppy seeds
- 6 dried red chillies
- 2 large onions, sliced
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 3 tbsp oil
- 2 tbsp tamarind paste
- Salt to taste
Steps
- Dry roast coconut with all whole spices, red chillies, and poppy seeds until fragrant and golden.
- Cool and grind with a little water to a fine paste.
- Heat oil and sauté onions until deep brown. Add ginger-garlic paste.
- Add chicken, turmeric, and salt. Sear for 5 minutes.
- Stir in the xacuti paste and 2 cups of water.
- Cover and simmer for 25-30 minutes until chicken is tender.
- Add tamarind, taste, and adjust. Serve with rice or poee bread.