Chicken Xacuti
Chicken Xacuti is a flavorful Goan curry known for its complex spice blend and coconut base. It features tender chicken pieces simmered in a rich, aromatic gravy. This dish offers a unique taste experience with a balance of heat and sweetness.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 522 kcal
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 gchicken thigh, boneless, skinless, cut into 1.5 inch (3.8 cm) pieces
- 2 tbspcoconut oil
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 3 clovegarlic, minced
- 1 pcstomato, diced
- 1 cupwater
- 0.75 tspsalt
garnish
- 2 tbspfresh coriander, chopped, for garnish
xacuti spice blend
- 4 pcsdried red chili
- 1.5 tbspcoriander seed
- 1 tspcumin seed
- 0.5 tspblack peppercorn
- 5 pcsclove
- 3 pcscardamom pod
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
- 1 pcsstar anise
- 0.25 pcsmace
- 0.25 tspnutmeg, grated
- 0.5 tspturmeric powder
- 0.5 cupgrated coconut, fresh or frozen, thawed
- 1 tsppoppy seed
- 1 tbspcashew
Equipment
grinder or blender · dry pan · measuring cups · large pot · measuring spoons · knife · cutting board
The method
Step by step
- 1
For the xacuti spice blend, dry roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, star anise, and mace in a dry pan over medium heat for 2-3 minutes until fragrant.
About 3 min
Cook’s note: Ensure spices are not burned to avoid bitterness.
- 2
Add the grated coconut, poppy seeds, and cashews to the pan and continue to roast for another 2-3 minutes until the coconut turns light golden brown.
About 3 min
- 3
Remove the roasted spices and coconut mixture from the pan and let them cool completely.
About 5 min
- 4
Once cooled, transfer the spice mixture to a grinder or blender, add the nutmeg and turmeric powder, and grind into a fine paste using a little water if needed.
About 5 min
Cook’s note: Add water gradually to achieve a smooth paste consistency without making it too thin.
- 5
Heat the coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
- 6
Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
About 7 min
- 7
Stir in the grated ginger and minced garlic, and cook for 1 minute until fragrant.
About 1 min
- 8
Add the diced tomato and cook until it softens and breaks down, about 3-4 minutes.
About 4 min
- 9
Add the prepared xacuti spice paste to the pot and cook for 5 minutes, stirring occasionally, until the oil starts to separate from the paste.
About 5 min
Cook’s note: This step develops the flavors of the spice paste.
- 10
Add the chicken pieces and salt to the pot, mixing well to coat the chicken with the spice paste.
About 2 min
- 11
Pour in the water, bring the mixture to a gentle boil, then reduce the heat to low.
About 3 min
- 12
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
- 13
Taste and adjust seasoning if necessary.
About 1 min
- 14
Garnish with fresh coriander before serving.
Per serving
Nutrition
- Calories
- 521.6kcal
- Protein
- 48g
- Carbs
- 11.4g
- Fat
- 31.6g
- Fibre
- 4g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Chicken Xacuti in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.
More recipes
All recipesdinner
Ghormeh Sabzi
Ghormeh Sabzi is a fragrant and rich Persian herb stew, deeply savory with tender lamb or beef, kidney beans, and a medley of fresh herbs. Its distinctive sour notes come from dried limes, creating a complex and comforting meal often served with rice.
3 hr 30 min 498 kcalmain course
Sopa da Pedra
Sopa da Pedra, or "Stone Soup," is a hearty Portuguese stew traditionally made with a variety of meats and vegetables. This rustic recipe combines beans, potatoes, and an assortment of smoked and fresh pork cuts to create a rich and flavorful meal. It's a comforting dish perfect for a cold day.
2 hr 30 min 686 kcalmain course
Laal Maas (Red Meat Curry)
Laal Maas is a fiery Rajasthani lamb curry known for its vibrant red color and rich, spicy flavor. This traditional dish features tender lamb slow-cooked in a robust gravy of yogurt, garlic, and a blend of intense red chilies.
2 hr 758 kcalappetizer
Garides Saganaki
Garides Saganaki is a classic Greek appetizer featuring succulent shrimp cooked in a rich, flavorful tomato sauce with a hint of ouzo and topped with crumbled feta cheese. It's traditionally served bubbling hot in a small, shallow pan, perfect for sharing.
35 min 314 kcalside dish
Kluski Śląskie (Silesian Potato Dumplings)
Experience the comforting taste of Poland with these traditional Kluski Śląskie, soft and chewy potato dumplings. Each dumpling features a signature thumbprint, perfect for cradling rich gravies and sauces, making them an ideal and versatile side dish for any hearty meal.
2 hr 383 kcalside dish
Focaccia with Rosemary and Sea Salt
This classic Italian focaccia features a light and airy crumb with a crisp, olive oil-rich crust. Infused with aromatic rosemary and finished with flaky sea salt, it's perfect as a side dish or for dipping.
3 hr 15 min 296 kcalmain course
Budae Jjigae (Korean Army Stew)
This hearty Korean army stew is packed with a variety of meats, vegetables, and instant ramen noodles, all simmered in a spicy, savory broth. It's a comforting and flavorful dish perfect for sharing with friends and family. The robust flavors and textures make it a satisfying one-pot meal.
45 min