Chicken Xacuti

Ingredients

• 900 grams chicken on the bone, skinless cut into medium pieces

For Marination:
• ½ teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon vegetable oil

For Xacuti Spice Blend:
• 120 gms freshly grated coconut or desiccated coconut
• 10 dry red chillies
• 1" cinnamon sticks
• 2 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4 cloves
• 2 star anise
• 1 tablespoon white poppy seeds
• 6 garlic cloves
• 2 tablespoon oil
• 2 medium onions finely sliced
• ½ tsp nutmeg powder
• 2 tsp tamarind paste
• 1 cup water/chicken broth

Instructions

1. Marinate the chicken pieces with turmeric powder, oil and salt.
2. Keep aside for at least 20 minutes.

Xacuti Splend Mix:
1. Roast the dry spices. Remove.
2. Dry roast grated coconut until lightly browned.
3. Grind the spices and coconut together. Keep aside.

Preparing the Curry:
1. In a pan, add oil and sliced onions. Saute well.
2. Add the spice paste and cook for about a minute.
3. Add the marinated chicken pieces and cover and cook for a couple of minutes. Do not add water, let the chicken cook in its moisture.
4. Add tamarind pulp, and chicken broth or water. Mix well.
5. Bring it to a boil and cover and cook till the chicken is cooked through.
6. The heat is in medium low and it will take about 25 minutes to get the required consistency for the gravy and the chicken to cook just right.
7. Stir in some coriander leaves.
8. Serve with steamed rice or pav.