Chicken Xacuti
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
469 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Xacuti
Description
This recipe for Chicken Xacuti begins by toasting an array of whole spices such as cumin, coriander, black peppercorns, fennel, cloves, cinnamon, and star anise to release their oils. These are ground finely then blended in a food processor with toasted shredded coconut, garlic, ginger, and oil to form a smooth masala paste, which is central to the dish's flavor.
The chicken is first sautéed with caramelized onions, which develop sweetness, then the masala paste and tamarind paste are added along with chicken broth and salt. The mixture simmers covered, allowing the meat to become tender and soak up the rich sauce. The tamarind adds a subtle tang, balancing the spice blend. Finally, chopped cilantro freshens the dish before serving.
Serving Chicken Xacuti with steamed fragrant rice or naan helps to absorb the vibrant sauce. The recipe highlights dark chicken meat for more depth in flavor. The slow simmering develops a creamy, aromatic curry with layered spice complexity typical in this Goan dish.
Ingredients
- 1 1/2 pounds chicken dark meat produces the most flavor, diced meat
- 3 tablespoons coconut oil
- 2 onion diced, yellow
- 1 1/2 cups chicken broth
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1/4 cup cilantro chopped
- For the Masala Paste:
- 1 cup coconut toasted in a dry skillet until lightly browned, shredded, dried
- 4 dried red chili , seeds removed and broken into pieces
- 1 teaspoon cumin seeds
- 1 1/2 tablespoons coriander seeds
- 10 black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon carom seeds if unavailable use more cumin and coriander, aka ajwain seeds
- 1 tablespoon poppy seeds
- 6 clove whole
- 1 cinnamon stick 2 inch piece
- 4 star anise whole
- 1/2 teaspoon Turmeric ground
- 1/4 teaspoon mace can substitute nutmeg, ground
- 4 cloves garlic , minced
- 2 teaspoons ginger fresh, minced
Instructions
- Make the Masala Paste: Place all of the spices in a small, dry skillet over medium heat and toast until fragrant, 4-5 minutes. Do not burn them or they will be bitter. Let them cool completely and then grind them to a powder in a spice grinder. Place the ground spices in a small food processor along with the toasted coconut, garlic, ginger and some oil and process to a smooth paste. Set aside until ready to use.
- In a large skillet, heat the coconut oil over medium and add the onions. Cook until caramelized and nicely browned, 15-20 minutes. Add the chicken and cook until no longer pink. Add the masala paste and the tamarind and cook for a couple more minutes. Add the chicken broth and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Add the cilantro and salt to taste.Serve with steamed jasmine or basmati rice and/or naan with some cucumber raita.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 499mg | 21% |
| Potassium | 583mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 49mg | 54% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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