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Goan Chicken Xacuti Curry

Goan Chicken Xacuti Curry
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Goan Chicken Xacuti Curry is an authentic coastal Goan dish known for its rich and aromatic blend of roasted whole spices, creamy coconut, and tender bone-in chicken. This curry offers a balanced flavor profile with earthy toasted spices, heat from chilies, tanginess from tamarind or kokum, and a comforting aroma from fresh curry leaves. Perfect for family dinners or festive occasions, it captures the vibrant culinary essence of Goa in every bite.

Ingredients

Scale

Chicken and Base

  • 1 kg bone-in chicken pieces
  • 150 g shallots or small onions, finely chopped
  • 2 tablespoons ginger and garlic paste
  • 2 tablespoons oil or ghee
  • 1 sprig fresh curry leaves

Spices for Masala

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon black peppercorns
  • 4 cloves
  • 1 small cinnamon stick (about 2 inches)
  • 4 green cardamom pods
  • 6 dried red chilies (adjust to taste)
  • 1 teaspoon turmeric powder

Coconut and Sour Ingredients

  • 1 cup grated fresh coconut (or desiccated coconut)
  • 1 tablespoon tamarind pulp or 8–10 kokum petals

Instructions

  1. Toast and Grind the Spices: Dry-roast coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, cardamom pods, and dried red chilies in a pan over medium heat until fragrant and slightly darkened, about 3-5 minutes. Let the spices cool, then grind them into a fine powder or paste using a mortar and pestle or spice grinder.
  2. Prepare Coconut and Onion Base: In the same pan, lightly roast grated coconut until golden brown and aromatic. Remove and set aside. Next, sauté chopped shallots or small onions in oil or ghee until translucent, then add ginger and garlic paste and cook until aromatic.
  3. Combine Masala and Cook Chicken: Add the ground spice masala and roasted coconut to the pan, mixing well and cooking the mixture for a few minutes to develop flavors. Add the bone-in chicken pieces and stir to coat them thoroughly with the spice mix. Cook over low to medium heat, allowing the chicken to absorb the flavors.
  4. Add Tamarind or Kokum and Simmer: Incorporate tamarind pulp or kokum petals into the curry for tanginess. Pour enough water to create a thick, luscious gravy. Cover and simmer the curry until the chicken is tender and the sauce has thickened, about 30-40 minutes.
  5. Finish with Fresh Curry Leaves and Adjust Seasoning: In the last few minutes of cooking, add fresh curry leaves for aroma. Taste the curry and adjust salt, spice heat, or tanginess as desired before removing from heat.

Notes

  • Toast Spices Properly: Take your time to roast the whole spices well for maximum flavor depth.
  • Use Bone-In Chicken: It enhances the juiciness and richness of the curry.
  • Fresh Coconut is Key: Freshly grated coconut offers authentic taste and creaminess.
  • Simmer Slowly: Slow cooking helps the spices and coconut meld beautifully with the chicken.
  • Balance the Tang: Adjust tamarind or kokum amount according to your preferred sourness.

Nutrition

Keywords: Goan Chicken Xacuti, Goan curry, chicken curry, roasted spice curry, coconut curry, Indian coastal cuisine

Find it online: https://mydishez.com/goan-chicken-xacuti-curry/