Chicken Xacuti (Goan Chicken Curry)

Chicken Xacuti is a flavourful curry which sits pretty high on the list of Goan foods. This gravy is commonly seen on the lunch tables in Goan homes.

If you have savoured the famous street food of Goa called Ros Omelette, the gravy is the hero of this dish.  It is this same Chicken Xacuti that is poured over those omelettes.

So basically, it is versatile preparation that can be had  in various forms all-day long.

The traditional Xacuti masala is a blend of pan-roasted grated coconut, onions, chillies and a whole range of spices.  Interestingly a pinch of nutmeg is added too.

No, it’s not complicated but does take a little patience to roast the ingredients. Be careful with the freshly grated coconut while roasting it tends to burn, so keep the flame medium. The same goes for the spices. This step will largely influence the flavour of your curry,

Chicken Xacuti (Goan Chicken Curry)

Ingredients:

Chicken (medium pieces) – 1 kg

For the Green Marinade:

• 1 tsp turmeric powder
• 1 tsp ginger-garlic paste
• 1 tsp green chilly and coriander paste
• 1 tsp salt

  
  Roasting of sliced onions and freshly grated coconut is the key step of the Xacuti recipe

 Xacuti Masala Paste:

• Green chillies –  8 to 10
• 2 cups freshly grated coconut
• 2 onions sliced (medium)
• 1 ½ tbsp coriander Seeds
• 12 cloves
• 1 ½ inch cinnamon sticks
• 2 green cardamom
• 1 tsp fennel seeds
• 1 tsp poppy seeds
• ¼ tsp nutmeg
• 8 Black peppercorns
• 1 mace
• 3 petals star anise
• Tamarind – a small marble-sized ball
• 3 medium-sized onions cut in cubes
• ½ tsp lemon juice
• 3 tbsp oil
• Salt to taste

To saute  : 3 medium sized onions (cut in cubes)

Method : 

• Wash and drain the chicken. Marinate it with 1 tsp. salt, turmeric and the green marinade and leave aside for an hour or so.
• Heat a pan or tava with a tsp of oil and roast the sliced onion till lightly golden on medium heat.
• Then add the grated coconut and sauté on low heat till it turns slightly brown.  Transfer to a plate.
• In the same pan roast the spices on low heat till they are aromatic. This should take 5 to 10 seconds or so.
• When cooled grind the roasted ingredients into a fine paste using little water.
• Heat the 3 tbsp. oil in a large vessel and sauté the cubed onion till translucent on medium heat.
• Add the marinated chicken and sauté till slightly browned.
• Now add the ground masala paste to the browned chicken and cook on medium to low heat for a good 5 to 7 minutes or till the oils are released.
• Then add a cup of water and salt as per taste and cook for 10 minutes.
• Garnish with coriander and the lemon juice and serve hot.
• Serve with hot steamed rice and a slice of lime.

Handy Tips : 

1. If the Xacuti turns too spicy for your palate feel free to add a few tbsps of coconut milk to tone down the spicy taste.
2. Be careful while roasting the coconut and spices do not burn them.  Keep the flame medium to low.  Else you could ruin the flavour of the curry.
3.  The curry is leftover, it can be eaten the next day with omelette.
   This combination is called “Ros Omelette” and you can savour the quite popular street food of Goa in your own home.