Chicken Xacutti (Goan Chicken Curry)
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| Ingredients |
- 800 grams Chicken
- 100 grams Onions
- 100 grams Tomatoes
- 200 ml Thick coconut milk
- 150 grams Potatoes
- 2 tablespoons Lemon juice
- 25 grams Coconut (fresh)
- 30 grams Poppy seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 10 Cloves
- 2 small sticks Cinnamon
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- 50 grams Coconut (fresh)
- 100 grams Onions
- 6 Red chillies
- 5 teaspoons Coriander seeds
- 1 teaspoon Black peppercorns
- 6 Cardamoms (green)
- 5 Star anise
- 1/4 teaspoon Nutmeg powder
- 1/4 teaspoon Mace powder
- 1 teaspoon Carom seeds
- Oil
- Salt (As per taste)
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| Method |
Clean, de-skin and chop the chicken. Cut the coconut into 1 inch pieces. Heat oil, add the chopped potatoes and the coconut. Saute over medium heat till light brown. Keep aside.
For the paste:(From poppy seeds to carom seeds)
Heat oil. Saute the cinnamon and the cloves for about half a minute. Keep aside and cool. Chop the onions and coconut into small pieces, sauté till golden brown then add the red chillies and the coriander seeds and fry a little till the chillies begin to crackle. Remove and cool.
Roast the poppy seeds, ajwain(Carom Seeds), mustard seeds and the fenugreek on a tawa. Cool.
Blend the roasted spices and the sautéed spices in a blender with about 1 cup of water to make a fine paste.
Heat oil in a deep bottomed pan, add the sliced onions and sauté over medium heat till golden brown. Add the tomatoes and the paste. Fry for 2-3 minutes till tomatoes are tender. Add the chicken and 4 cups of water. Bring to a boil and then simmer till tender. Add the coconut milk and lemon juice, bring to a boil. Adjust seasoning. Garnish with fried potatoes and coconut. Serve with boiled rice.
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Other Details |
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Serves: 5
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Time: 90 mins.
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Category: Main Course | State: Goa | Submitted by: System
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