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Goan Chicken Xacuti Curry

Goan Chicken Xacuti Curry
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Goan Chicken Xacuti Curry is a richly spiced and aromatic traditional coastal Indian curry that combines roasted spices, fresh grated coconut, and tender bone-in chicken. This deeply flavorful dish perfectly balances heat, tanginess, and creaminess, offering an authentic taste of Goan cuisine that’s ideal for those who enjoy bold, exotic flavors.

Ingredients

Scale

Chicken

  • 800 grams bone-in chicken pieces

Xacuti Masala Spices

  • 10 dry red chilies
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon black peppercorns
  • 4 cloves
  • 1 cinnamon stick (2-inch piece)
  • 1 cup freshly grated coconut (or good quality frozen grated coconut)

Aromatic Base

  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 2 inches fresh ginger, grated
  • 8–10 fresh curry leaves
  • 3 tablespoons oil (preferably coconut oil or refined oil)

Additional Ingredients

  • 2 tablespoons tamarind pulp
  • Salt, to taste
  • Water or chicken stock, as needed (about 1 – 1.5 cups)
  • Extra coconut oil, for finishing (optional)

Instructions

  1. Roast and Grind the Xacuti Masala: Dry roast the dry red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick on medium heat until they become fragrant, about 2-3 minutes. Allow the spices to cool down, then grind them finely along with the freshly grated coconut to form a smooth masala paste that is creamy and aromatic.
  2. Prepare the Aromatic Base: Heat oil in a heavy-bottomed pan and sauté the finely chopped onions until they turn golden brown. Add minced garlic, grated ginger, and fresh curry leaves, cooking further until the mixture releases a rich and inviting aroma.
  3. Cook the Chicken: Add the bone-in chicken pieces to the aromatic base and cook on medium heat, stirring occasionally, until the chicken is lightly browned on all sides. Stir in the freshly ground Xacuti masala paste, salt, and tamarind pulp, ensuring the chicken pieces are well coated with the spice blend.
  4. Simmer the Curry: Pour in water or chicken stock just enough to cover the chicken partially. Bring the mixture to a gentle simmer, cover the pot, and cook on low heat for about 30-40 minutes or until the chicken is tender and the flavors have blended into a thick, aromatic sauce.
  5. Final Adjustments: Taste the curry and adjust salt or spice level as needed. Finish with a drizzle of coconut oil for added shine and flavor. Serve hot garnished with fresh coriander leaves or toasted coconut flakes for an authentic touch.

Notes

  • Use freshly roasted and ground spices for the most vibrant flavor.
  • Fresh grated coconut is preferred, but good-quality frozen grated coconut can be substituted.
  • Bone-in chicken provides more flavor and richness; boneless chicken can be used for quicker cooking.
  • Simmer the curry slowly to develop deep, complex flavors.
  • Adjust the number of dry red chilies according to your heat preference to maintain balance.
  • Leftover curry flavors improve after a day and freeze well for up to 2 months.

Nutrition

Keywords: Goan Chicken Xacuti, Indian Curry, Spicy Chicken Curry, Coastal Indian Cuisine, Traditional Goan Dish, Coconut Curry, Bone-in Chicken Curry

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