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 Chicken Xacutti (Goan Chicken Curry) 
  • 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
  • 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)
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.

Other Details
Serves: 5 Time: 90 mins.

Rating: Not rated yet.

Category: Main Course | State: Goa | Submitted by: System


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