Spicy Indian Chicken Xacuti
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
Indian
Spicy Indian Chicken Xacuti
Description
The recipe begins with a spice blend combining turmeric, ginger, kosher salt, chili powder, curry powder, fenugreek, coriander, and black pepper. Chicken breast pieces tossed with cornstarch and this spice mixture are refrigerated briefly to develop flavor. Cooking starts by sautéing the chicken in vegetable oil, then adding sliced onion and minced garlic to build the base. Water, tamarind juice, and coconut milk create a rich, creamy broth that balances the spice heat and provides depth.
A tomato and jalapeno bring acidity and heat, while the aromatic pod mixture of cinnamon stick, crushed cardamom pods, and star anise enclosed in a cheesecloth bundle slowly infuses their essence during simmering. The dish is covered and cooked until the chicken is tender and the flavors meld, typically served alongside naan bread and basmati rice to soak up the spiced sauce.
Ingredients
- 2 lbs chicken breast
- 2 tsp cornstarch
- 1 Tbsp vegetable oil
- 1 small onion sliced
- 3 cloves garlic minced
- 1 cup water
- ⅔ cup coconut milk
- 3 Tbsp tamarind juice also called tamarind nectar
- 1 Roma tomato cored and sliced
- 1 jalapeno pepper cored and diced
Spice Mixture:
- 1 ½ tsp Turmeric
- ¼ tsp ground ginger
- 2 ½ tsp kosher salt
- 1 ½ tsp chili powder
- ½ tsp curry powder
- ½ tsp fenugreek
- ¾ tsp ground coriander
- ½ tsp black pepper cracked
Pod mixture:
- 1 tick cinnamon
- 4 pods cardamom
- 1 pod star anise
Instructions
Make spice mixture:
- In a small bowl place the spices and mix thoroughly.
Pod Pouch:
- First, crush the cardamom pods. Next, cut a rectangular piece of cheesecloth about 12"x 6". Place the star anise, cinnamon stick, and the crushed pods. Fold over a couple of times, and tie on the ends with kitchen twine.
Prepare Chicken Xacuti
- Cut chicken breast into 1" pieces, and place in a glass dish. Sprinkle with cornstarch, then add in the spice mixture, and toss to evenly cover. Place in the refrigerator for about 30 minutes.
- Next, on medium heat, heat oil in a braising pan and add chicken. Cook, for about 5 minutes, turning frequently. Next add the onion and the garlic, and cook for an additional 5 minutes.
- Pour in the water, and allow it to come to a boil, then add the tamarind juice and the coconut milk.
- Toss in the tomatoes and the jalapeno pepper. Add the pod mixture.
- Reduce heat, cover, and cook for an additional 10 minutes.
- Serve with naan bread and basmati rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 49g | 98% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 145mg | 48% |
| Sodium | 1743mg | 73% |
| Potassium | 973mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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