Go Back
–+ servings
Goan chicken xacuti with tender chicken in toasted coconut and spice sauce in a dark ceramic bowl.

Goan Chicken Xacuti

No ratings yet
A fragrant Goan curry of tender chicken simmered with toasted coconut, poppy seeds, chilies, and warm spices.
Print Recipe Pin Recipe
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.