Goan Chicken Xacuti
Spicy Coconut Chicken Xacuti – A Traditional Goan Delight
Ingredients:
1.5 lbs (700g) bone-in chicken, cut into pieces
2 tablespoons oil
2 medium onions, finely chopped
1 cup grated fresh or desiccated coconut
4 dried Kashmiri red chilies
1 tablespoon poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1-inch cinnamon stick
3 cloves
3 green cardamom pods
1 star anise
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon paprika (optional for color)
Salt to taste
1/2 cup water (or as needed)
Fresh coriander leaves for garnish
Directions:
Dry roast the coconut in a skillet over medium heat until golden brown. Set aside.
In the same skillet, dry roast the poppy seeds, coriander, cumin, fennel, peppercorns, cinnamon, cloves, cardamom, star anise, and red chilies until fragrant.
Let all roasted ingredients cool slightly, then grind them with the toasted coconut into a smooth paste using a little water.
Heat oil in a large pan. Add chopped onions and sauté until golden.
Stir in the ginger-garlic paste and cook for 1 minute.
Add the chicken and sauté for 5–7 minutes until lightly browned.
Mix in turmeric, paprika, and salt. Then add the coconut-spice paste and stir well to coat the chicken.
Pour in water, cover, and simmer on low for 30 minutes or until the chicken is tender and the gravy has thickened.
Garnish with chopped coriander and serve hot with rice or Goan poee bread.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 410 kcal per serving | Servings: 4
#goanchicken #xacuti #chickencurry #spicyindianfood #goanrecipes #indianchicken #coconutcurry #traditionalgoan #flavorfulindian #indiancomfortfood #southasianflavors #currylovers #homecookedmeals #indianheritage #indianfoodie
Craving a bold, spicy curry? Goan Chicken Xacuti brings the heat with toasted coconut and aromatic spices. A must-try Indian classic!
Goan Chicken Xacuti
Spicy Coconut Chicken Xacuti – A Traditional Goan Delight
Ingredients:
1.5 lbs (700g) bone-in chicken, cut into pieces
2 tablespoons oil
2 medium onions, finely chopped
1 cup grated fresh or desiccated coconut
4 dried Kashmiri red chilies
1 tablespoon poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1-inch cinnamon stick
3 cloves
3 green cardamom pods
1 star anise
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon paprika (optional for color)
Salt to taste
1/2 cup water (or as needed)
Fresh coriander leaves for garnish
Directions:
Dry roast the coconut in a skillet over medium heat until golden brown. Set aside.
In the same skillet, dry roast the poppy seeds, coriander, cumin, fennel, peppercorns, cinnamon, cloves, cardamom, star anise, and red chilies until fragrant.
Let all roasted ingredients cool slightly, then grind them with the toasted coconut into a smooth paste using a little water.
Heat oil in a large pan. Add chopped onions and sauté until golden.
Stir in the ginger-garlic paste and cook for 1 minute.
Add the chicken and sauté for 5–7 minutes until lightly browned.
Mix in turmeric, paprika, and salt. Then add the coconut-spice paste and stir well to coat the chicken.
Pour in water, cover, and simmer on low for 30 minutes or until the chicken is tender and the gravy has thickened.
Garnish with chopped coriander and serve hot with rice or Goan poee bread.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 410 kcal per serving | Servings: 4
#goanchicken #xacuti #chickencurry #spicyindianfood #goanrecipes #indianchicken #coconutcurry #traditionalgoan #flavorfulindian #indiancomfortfood #southasianflavors #currylovers #homecookedmeals #indianheritage #indianfoodie
Craving a bold, spicy curry? Goan Chicken Xacuti brings the heat with toasted coconut and aromatic spices. A must-try Indian classic!
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