Xacuti- is a spicy Goan delicacy. The base masala paste used for the curry can be combined with either chicken, mutton or mushrooms. You can enjoy it with either rice or chapatis or bread. This is the recipe passed on to me by my mom.
- 1/2 kg chicken, cleaned and cut into medium-sized pieces
- 1 cup grated fresh coconut
- 2 1/2 tbsp oil
- 6 red chillies
- 1/2 tsp Kashmiri chilli powder
- 7 cloves
- 1/2 tsp poppy seeds
- 2 green cardamom
- 2.5 cm cinnamon stick
- 5 flakes of garlic
- little nutmeg powder
- 1 petal of star anise
- 10 peppercorns
- 1 metal mace
- 1/4 tsp turmeric powder
- 1 tbsp coriander seeds
- 3 medium-sized onion (1 1/2 sliced, 1 1/2 finely chopped)
- 2 tomatoes, finely chopped
- 1/4 bunch of coriander leaves (some more chopped for garnish)
- 3-5 green chillies
- 1 tsp ginger garlic paste
- few curry leaves
- In a mixie, grind coriander leaves bunch, ginger garlic paste and green chillies. You can even add 1/4-1/2 cup yoghurt if desired.
- Marinate the chicken pieces with the green paste, salt and little turmeric powder and set aside for atleast 30 mins.
- In a pan, add a tsp of oil and fry the the dry spices (red chillies, cinnamon, cardamom, peppercorns, cloves, star anise, coriander seeds, metal mace) one by one and keep aside.
- In the same pan, add another tbsp of oil and roast the sliced onion, garlic, poppy seeds and grated coconut till slightly brown. Allow to cool and then grind this alonngwith the roasted dry spices, turmeric powder and Kashmiri red chilli powder to a smooth paste.
- In a non stick saucepan, heat the remaining oil. Add the onion and curry leaves. Saute till onion become transparent.
- To this add the tomatoes and fry them a little. To this add the marinated chicken, mix and allow it to cook on low flame covered.
- Once the chicken is cooked and soft, add the ground masala paste. Add water as required to achieve gravy consistency. Add salt as per taste.
- Bring to a boil and garnish with coriander leaves.
- Serve hot with bread or chapati.