Chicken Xacuti
A deeply aromatic curry built on dry-roasted whole spices and coconut ground to a dark paste, believed to have Saraswat Hindu roots later adopted widely across Goa.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 5
- Difficulty
- Hard
- Calories
- 350 kcal
Equipment
- •Heavy pan
- •Blender
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 22 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 27 g
- calories
- 350 kcal
Instructions
- 1
Toast grated coconut, chillies, coriander seeds, poppy seeds, cinnamon, cloves, peppercorns and star anise in a dry pan until dark golden and fragrant.
- 2
Let the roasted mixture cool. Blend it with a little water and grated nutmeg into a smooth dark paste.
- 3
Heat oil in a heavy pan. Fry chopped onions until soft and lightly browned.
- 4
Add the ground xacuti masala (spice blend). Cook for 5 minutes until fragrant.
- 5
Add chicken pieces. Mix well to coat the chicken with the masala.
- 6
Pour in water to reach a medium gravy consistency and season with salt.
- 7
Cover and simmer gently for 25-30 minutes until the chicken is cooked through and oil surfaces.
- 8
Let it rest for 10 minutes before serving so the flavours settle.
Chef's tips
Toast the spices on low heat and stir constantly so they darken evenly without burning. You can make the paste ahead and keep it in the fridge for a few days.
Ingredient substitutions
- chicken → mutton or vegetables (traditional variants exist)
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently on the stove, adding a splash of water if needed.
Common mistakes to avoid
- •Not roasting the spices enough, which leaves the curry pale and lacking depth.
Serving suggestions
Cooked Chicken Xacuti?
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