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Goan Chicken Xacuti

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Goan chicken xacuti with tender chicken in toasted coconut and spice sauce in a dark ceramic bowl.
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Goan chicken xacuti is a richly spiced coastal curry built around toasted coconut, poppy seeds, chilies, and warm whole spices. The blend gives the sauce depth without relying on dairy.

Toast the masala ingredients gently, blend them with aromatics, and simmer the chicken until tender before finishing with tamarind for brightness.

Keep the heat moderate while cooking the ground masala so the coconut and spices deepen without burning.

Serving Suggestions

Serve with steamed rice, Goan poi, or a crisp cucumber salad.

A spoon serving Goan chicken xacuti from a clay dish with rice in the background.

Recipe Notes

Refrigerate leftovers for up to three days. The flavor improves overnight; reheat gently with a splash of water.

Goan chicken xacuti with tender chicken in toasted coconut and spice sauce in a dark ceramic bowl.

Goan Chicken Xacuti

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A fragrant Goan curry of tender chicken simmered with toasted coconut, poppy seeds, chilies, and warm spices.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Goan
Calories: 565
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Marinade
  • 1 1/2 lb boneless chicken thighs cut into 1 1/2-inch pieces
  • 1 tbsp lime juice
  • 1 tsp salt
Xacuti Masala
  • 1/2 cup unsweetened shredded coconut lightly toasted
  • 1 tbsp white poppy seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 4 whole cloves
  • 1 small cinnamon stick about 2 inches
  • 4 small dried red chilies stemmed
Curry
  • 2 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic chopped
  • 1 inch fresh ginger chopped
  • 1 medium tomato chopped
  • 1 cup water or unsalted chicken stock
  • 1/2 tsp ground turmeric
  • 1 tbsp tamarind paste
  • 1/2 cup chopped cilantro for serving

Equipment

  • Large skillet
  • Heavy pot
  • Blender
  • Chef’s knife

Method
 

Marinate the Chicken:
  1. Toss the chicken with lime juice and salt. Cover and refrigerate while preparing the masala.
Toast and Blend the Masala:
  1. Toast the coconut, poppy seeds, coriander, cumin, peppercorns, cloves, cinnamon, and dried chilies in a dry skillet over medium-low heat until fragrant, 3 to 4 minutes.
  2. Cool briefly, then blend the toasted spices with the tomato, ginger, garlic, and 1/2 cup of water into a mostly smooth paste.
Cook the Curry:
  1. Heat the oil in a heavy pot. Cook the onion for 8 minutes until soft and lightly golden.
  2. Add the masala paste and turmeric. Cook for 5 minutes, stirring often, until the raw spice aroma softens.
  3. Add the chicken and cook for 5 minutes, turning to coat. Add the remaining water or stock, cover, and simmer for 30 minutes, until the chicken is tender.
  4. Stir in the tamarind paste and simmer uncovered for 5 minutes.
Serve:
  1. Scatter with cilantro and serve hot with steamed rice or flatbread.

Nutrition

Calories: 565kcalCarbohydrates: 18gProtein: 42gFat: 35gSaturated Fat: 12gCholesterol: 170mgSodium: 720mgFiber: 5gSugar: 8g

Notes

  • Toast the coconut and whole spices gently; scorching them makes the curry bitter.
  • The curry thickens as it rests, so loosen it with a splash of water when reheating.

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