Xacuti Chicken

Transport your taste buds to the vibrant shores of Goa with this authentic Xacuti Chicken recipe—a hearty, aromatic curry bursting with bold flavors and rich textures. This traditional Goan dish features succulent pieces of bone-in chicken simmered with a robust, homemade spice blend of roasted dry red chilies, coriander, cumin, fennel, and warm whole spices like cinnamon, cloves, and cardamom. The star of the dish is the roasted coconut and poppy seed paste, which lends a creamy, nutty depth to the curry. With a luscious gravy infused with sautéed onions, tomatoes, and fragrant ginger-garlic, this flavorful comfort food is perfect alongside steamed rice or soft bread. Ready in just an hour, this soul-satisfying chicken curry promises to rejuvenate your palate while bringing a taste of Goa straight to your table!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in, cut into pieces)
• 1 cup Fresh grated coconut
• 6 pieces Dry red chilies
• 2 tablespoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 4 pieces Cloves
• 1 inch Cinnamon stick
• 3 pieces Green cardamoms
• 1 teaspoon Turmeric powder
• 1 tablespoon Poppy seeds
• 2 medium Onions (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 6 pieces Garlic cloves
• 1 inch Ginger
• 3 tablespoons Oil
• 1 to taste Salt
• 2 cups Water
• 2 tablespoons Fresh coriander leaves (chopped)

Directions

Step 1

Heat a dry pan and roast dry red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, green cardamom, and poppy seeds on low heat until aromatic. Remove and let them cool.

Step 2

In the same pan, dry roast the grated coconut until golden brown. Be sure to stir constantly to avoid burning. Set aside to cool.

Step 3

Grind the roasted spices and coconut into a fine paste, adding a little water if needed.

Step 4

In a large pot, heat oil over medium heat. Add the finely chopped onions and sauté until golden brown.

Step 5

Add the crushed garlic and ginger, and sauté for 1-2 minutes until the raw aroma disappears.

Step 6

Add the chopped tomatoes and cook until they are soft and the oil starts separating from the mixture.

Step 7

Stir in the prepared spice paste and turmeric powder. Cook for 3-4 minutes, allowing the paste to blend well with the onions and tomatoes.

Step 8

Add the chicken pieces and mix well so they are coated with the masala. Cook for 5 minutes on medium heat.

Step 9

Pour in 2 cups of water, season with salt, and bring the curry to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.

Step 10

Garnish with freshly chopped coriander leaves and serve hot with steamed rice or bread.

Nutrition Facts

Serving size	2289.2 grams (2289.2g)

Amount per serving	% Daily Value*
Calories	3689

Total Fat 282.30g	362%
Saturated Fat 117.10g	586%
Polyunsaturated Fat 0.00g
Cholesterol 800mg	267%
Sodium 3189mg	139%
Total Carbohydrate 96.70g	35%
Dietary Fiber 43.30g	155%
Total Sugars 30.80g
Protein 199.40g	399%

Vitamin D 50IU	250%
Calcium 641mg	49%
Iron 28mg	153%
Potassium 4305mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 21.4%

Carbs: 10.4%