Goan Chicken Curry / Chicken Xacuti /Goa Chicken
Goan Chicken Curry/ Chicken Xacuti is a classic Goan Chicken dish, with rich, vibrant and spicy gravy. The prudently selected spice mix along with roasted coconut makes Xacuti chicken unique and alluring. “Xacuti” is derived from the Portuguese word “Chacuti”. Portuguese influence has left its stamp over Goan cuisine, and the local traditions and flavours have created the best fusion dishes possible. You will love Fish Caldine and Fish in Cabbage, with rich and flavourful gravy.
Indian curries are influenced by Mughal, Arabic, Portuguese and Asian cuisines and are famous for its perfect blend of aromatic spices and rich flavors. Do check Grilled chicken, Chicken Kebab, Peshawari chicken, Sri Lankan Prawns curry, Kashmiri Mutton curry, Punjabi chicken curry, Ginger chicken, Chicken satay, Turkish Pide, Pita Bread, Pizzas, Chicken Momos, Variety Indo-Chinese dishes and many local specialties from all over India like Kashmiri Butter chicken, Murgh Makhani, Andhra Prawns Masala, Chettinad chicken curry, Kerala Nadan chicken curry and Goan Chicken curry etc.
This traditional Goan Chicken Xacuti with roasted spices and coconut has drool worthy flavours that you are sure to enjoy. In Goa, this is served with Pav Bread or rice. The long list of ingredients/ spices might intimidate you, but believe me, the preparation is not that difficult. Roasting the spices and coconut just enough, is the key to release the flavours; once you get that right, rest is cakewalk!
Xacuti can also be prepared with Prawns, Crab or vegetables as well. It is great for dinner or special occasions as it has a rich and flavourful gravy. Chicken shakuti/ Goan chicken curry is a true relish to have with Pulao, Ghee rice, Coconut rice, Jeera rice, Pav Bread, Rotis, Pita Bread and Naan. Enjoy this easy recipe for Goan style Chicken curry.
Ingredients for Goan Chicken Xacuti:
: 1 kg
: 3 nos. (medium)
Shaloots/ Small/ Pearl onions
: 4 -5 nos.
: 1 tsp
Ginger Garlic Paste
: 1 tbsp
: 3 pods.
: 1 – 2 nos.
: 2 (1” sticks)
: 5 nos
Whole Black Pepper Corns
: 1 tsp
: 1 tbsp
: ½ tsp
Fennel Seed/ Saunf
: ½ tsp
: quarter piece
Poppy seeds/ Khus Khus
: 1 tbsp
: ¾ cup
Dried Red Chilli
: 10 nos
: 1 small lime sized ball
: 2 tbsp
: as required
: 1 tsp
: for garnishing
Step by step recipe for Goan Chicken Curry:
- Clean the chicken pieces (medium cut) and drain.
- Marinate with salt, turmeric powder and half of the ginger Garlic Paste for half an hour.
- Meanwhile, heat a pan and dry roast all spices – Cardamom, Star Anise, Cinnamon, Cloves, Pepper corns, coriander seeds, cumin, Fennel seeds, Poppy seeds and Nutmeg, till they release aroma.
- Keep aside. In a non-stick pan, dry roast Coconut, Dried Red chilies and shallots till slightly brown. Make sure you remove from the pan when it is slightly brown, so as not to over brown.
- Heat a wide Kadai and pour oil. When the oil is hot, add finely chopped Onions and sauté for some time.
- When it starts to turn opaque, add remaining Ginger Garlic paste and fry for some more time.
- Next, add the marinated chicken and mix well. Keep stirring/ turning for few minutes till the pink colour changes.
- Grind the roasted coconut and spices with little water to make a fine smooth paste.
- Pour this to the kadai and sauté for few minutes to combine well.
- Pour a glass of warm water, mix well and adjust the salt.
- Let it simmer for 2 minutes and then cover and cook the chicken on low flame, turning in between.
- Soak tamarind in quarter cup lukewarm water. Squeeze the pulp well and strain the juice.
- When the chicken is half cooked, add the tamarind water. Adjust the salt and tanginess. You can add little Jaggery (1 tsp) at this point if required, to balance the flavours. Cover and cook till done.
- Use fresh tender chicken with bones for best results, it gives more depth and flavor to the curry.
- A variety of spices are used in the preparation of Chicken Xacuti. It brings out Unique and perfectly balanced flavours.
- Please adjust the spices according to your spice level.
- Roast the whole spices to help release the flavors. Do not brown them; when they start releasing aroma, remove from fire.
- Coconut should be toasted till it is slightly brown as shown in the picture.
- Add more water if you need more gravy, ideally you should have a thick creamy gravy.
- Tamarind provides the tanginess to the curry. A small lime sized ball is enough. Add the tamarind water little by little till you achieve the correct tanginess.
- Jaggery is optional. It is added to balance the flavours.
I would love to hear from you about this exotic Goan Chicken Curry with rich spicy gravy. Please leave your comments below if you like this recipe and please share with your friends using the buttons on the side. You can also subscribe to my newsletter to get recipe updates on regular basis. God Bless!!