Chicken Xacuti

Imagine the medley of roasted spices and rich coconutty flavor, all in a beautiful creamy gravy! That’s Chicken Xacuti for you. One of the most popular dishes from the Konkan coast of Goa, Chicken Xacuti is a perfect side dish to steamed rice or bread/pav. Xacuti is pronounced as ‘Shakuti or Shakooti‘ and is a blend of grated coconut and roasted spices including dry red chilies and poppy seeds. There are different variations where you add grated coconut and grind it with roasted spices or you add coconut milk later in the gravy.

Goan cuisine is a result of many influences – especially Portuguese because of the 400 years of colonialism, this beautiful piece of land underwent. Goan food is rich, creamy, flavorful and spicy to say the least. Inspired from the Portuguese Chakuti, the Goan Xacuti is also cooked to perfection resulting in juicy, moist chicken chunks. It’s a classic dish form the region and with layers of flavors, you are sure to enjoy this yummilicious Goan dish! Xacuti can be prepared with prawns, crabs or vegetables as well.

I had been to Goa last year and honestly, more than the basking in the sunny beach glory, the prospect of relishing delicious Goan seafood made Husband and I to take a vacation here. It was only once that we had a chicken dish from a beach shack in Anjuna beach; and that was Chicken Xacuti. >I loved it so much that I bravely went up to the receptionalist to ask if I can have a word with the chef. Here it is; the authentic recipe for Chicken Xacuti!

How to make Chicken Xacuti at home:

Marinate the chicken pieces in turmeric powder and salt. Keep aside for at least 20 minutes. Roast the dry spices – coriander seeds, dry red chilies, cinnamon sticks, peppercorns, cloves and garlic cloves. Add poppy seeds as well. Remove. Dry roast grated coconut until lightly browned. Grind the spices and coconut together.

In a pan, add oil and sliced onions. Saute well. Add the spice paste and cook for about a minute. 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. Add tamarind pulp, and chicken broth or water. Mix well and cook till the chicken is cooked through. This will take about 30 minutes .Stir in some coriander leaves and you are good to serve with steamed rice.

Chicken Xauti Recipe:

Chicken Xacuti

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Ingredients

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• 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

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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.

Love other Chicken dishes? Check them out here. I’m sure you’ll like many such Indian recipes – from chutneys to biriyanis. Subscribe by entering your email below and get an ebook of Indian recipes straight in your inbox.