Chicken Xacuti is a rich, aromatic curry from Goa, known for its roasted coconut, poppy seeds, and warm spice blend. It has a deep, slightly nutty flavor with a medium-to-high spice profile.
🛒 Ingredients
Main:
- 500–700g chicken pieces Chicken
- 2 tbsp oil
- 1 large onion (finely sliced)
- 1 tomato (chopped)
- Salt to taste
🌶️ Xacuti Masala (signature spice paste)
Dry roast and grind:
- 1/2 cup grated coconut (fresh or desiccated)
- 6–8 dried red chilies
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 4–5 cloves
- 1 small cinnamon stick
- 2–3 green cardamoms
- 1 tbsp poppy seeds (optional but traditional)
- 2–3 garlic cloves
- 1-inch ginger
Add a splash of water and blend into a smooth paste.
🔥 Step 1: Roast the masala
- Dry roast coconut first until golden.
- Add all spices and roast until fragrant (don’t burn).
- Cool and grind into a paste.
🍗 Step 2: Cook the chicken
- Heat oil in a pot.
- Sauté onions until golden brown.
- Add ginger-garlic if not already in paste.
- Add chicken and sauté until it changes color.
🍅 Step 3: Build the curry
- Add chopped tomato and cook until soft.
- Add the Xacuti masala paste.
- Mix well and cook for 5–7 minutes until oil separates.
🍲 Step 4: Simmer
- Add water to adjust gravy consistency.
- Cover and cook until chicken is tender (20–30 minutes).
- Adjust salt and spice.
🍽️ Step 5: Serve
- Best served with steamed rice or pav (bread).
😋 Flavor profile
- Deep roasted coconut richness
- Earthy spices with gentle heat
- Thick, aromatic gravy with coastal Indian character
If you want, I can also give:
- Authentic Goan fish Xacuti 🐟
- Restaurant-style creamy version
- Or a shortcut “no-roasting” weeknight version
