Chicken Xacuti (Goan Roasted Coconut Chicken Curry)

KP
Servings: 4 Total Time: 1 hr 20 mins
Jump To Recipe Print Recipe
Aromatic chicken curry in a roasted coconut and whole spice gravy

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Xacuti (pronounced “shah-koo-tee”) is one of the most famous Goan curries. Whole spices and dried red chilies are roasted with coconut and ground into a thick, dark, fragrant masala, which is cooked with chicken and finished with tamarind. It is rich, complex and mildly sweet from the roasted coconut. Goan cooking is often described as a blend of Indian and Portuguese influences, with coconut, vinegar, tamarind and plenty of chilies and whole spices. Read more in Indian regional cuisines.

It is usually eaten with Goan bread (poi) or steamed rice.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Rahul Sonawane on Pexels; Photo 2: arijit dey on Pexels; Photo 3: Kunal Lakhotia on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Chicken Xacuti (Goan Roasted Coconut Chicken Curry)

Author: KP Cooking Method: Cuisine: , Courses: Recipe Keys: Dairy Free Non Vegetarian Spicy
Prep Time 30 mins Cook Time 50 mins Total Time 1 hr 20 mins
Servings: 4

Description

Chicken xacuti: a fragrant Goan chicken curry in a thick gravy of roasted coconut, poppy or sesame seeds, chilies and whole spices.

Ingredients

For the xacuti masala

For the chicken

Instructions

  1. Dry-roast the coconut, chilies, coriander, sesame, peppercorns, cloves, cinnamon, star anise and fennel separately on low heat until fragrant and the coconut is golden. Cool and grind with turmeric and a little water to a smooth paste.
  2. Heat 2 tbsp oil in a heavy pot and cook one onion until golden. Add the ginger-garlic paste and cook for 1 minute.
  3. Add the ground masala and cook for 6 to 8 minutes on low heat, stirring, until the oil separates.
  4. Add the chicken, salt and tomato. Coat well and cook for 5 minutes.
  5. Pour in the water and tamarind, cover and simmer for 25 to 30 minutes until the chicken is tender and cooked through. It must reach at least 74 C / 165 F.
  6. Stir in the remaining oil, adjust the salt and garnish with coriander. Serve with rice or bread.

Note

Cook chicken until it reaches 74 C / 165 F. Roast the spices on low heat to avoid bitterness. Contains sesame and coconut. Dairy-free and gluten-free. Keeps 3 days in the refrigerator.
Recipe Card powered by WP Delicious

Frequently asked questions

Expand All:

What does xacuti taste like?

Rich, aromatic and hot, with a nutty depth from roasted coconut.

Can I make it with vegetables?

Yes, use potatoes, cauliflower and peas instead of chicken.

Can I skip the poppy or sesame seeds?

You can use more coconut instead.