Embark on a culinary journey to Goa with this vibrant Chicken Xacuti. A symphony of warm spices, toasted coconut, and tender chicken, simmered to perfection in a tangy tamarind sauce. Garnish generously with fresh cilantro and serve alongside fluffy rice or crusty bread for an unforgettable experience.

Follow The Directions

01

Step

5 mins

Toast the Coconut: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the grated coconut and toast until golden brown and fragrant, about 5 minutes. Remove from skillet and set aside. Wipe the skillet clean.

02

Step

1 mins

Dry-Roast the Spices: In the same dry skillet, toast the dried red chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric over medium-low heat until fragrant, about 1 minute. Be careful not to burn them.

03

Step

3 mins

Grind the Spice Paste: Transfer the toasted spices to a mortar and pestle or a food processor. Add the toasted coconut and minced garlic. Grind into a smooth paste, adding a little water if needed to achieve the desired consistency.

04

Step

10 mins

Sauté Aromatics and Chicken: Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed pan over medium-high heat. Sauté the chopped onions until golden brown, about 5 minutes. Add the spice paste and cook, stirring constantly, until the oil begins to separate from the paste, about 3 minutes.

05

Step

5 mins

Simmer to Perfection: Add the chicken pieces to the pan and sauté until browned on all sides and no longer pink in the center, about 7 to 10 minutes. Pour in the water, season with salt to taste, and bring to a boil. Stir in the tamarind pulp and grated nutmeg. Reduce heat to low, cover, and simmer for 5 minutes, allowing the flavors to meld together.