Goa

Goan chicken xacuti

Name: Goan chicken xacuti
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Goan
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 3/4 tsp turmeric (ground turmeric); 1 tbsp lemon juice; 1 1/2 tbsp ginger garlic paste; Salt, to taste; 1 1/2 cups fresh grated coconut; 8 Kashmiri chillies dried red chilli; 1 tbsp coriander seeds; 1 tbsp poppy seeds (white poppy seeds); 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp black pepper; 1 inch cinnamon 6 cloves, 2 star anise, a little nutmeg and mace whole spices; 2 medium sliced onion; a small ball as pulp tamarind; 3 tbsp cooking oil (vegetable oil); 2 1/2 cups water; a handful coriander leaves (cilantro)

Roasted coconut, poppy seeds and a crowd of spices. Say it shakuti and look like a local.

70 minTime

39 gProtein each

mediumSpice

The roasted coconut curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

597kcalsame

39 gproteinsame

8 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Turmeric (ground turmeric)¾ tsp

Lemon juice1 tbsp

Ginger garlic paste1½ tbsp

Saltto taste

Fresh grated coconut1½ cups

Dried red chilli8 Kashmiri chillies

Coriander seeds1 tbsp

Poppy seeds (white poppy seeds)1 tbsp

Cumin seeds1 tsp

Fennel seeds1 tsp

Black pepper1 tsp

Whole spices2.5 cm cinnamon, 6 cloves, 2 star anise, a little nutmeg and mace

Onion2 medium, sliced

Tamarinda small ball, as pulp

Cooking oil (vegetable oil)3 tbsp

Water2½ cups

Coriander leaves (cilantro)a handful

Method

6 steps

1Marinate the chicken in turmeric, lemon, ginger garlic paste and salt for 30 minutes.
2Dry roast the chillies, coriander, poppy seeds, cumin, fennel, pepper and whole spices on low until fragrant. Remove. In 1 tbsp oil, roast the coconut with half the onion.
3Grind the roasted spices, coconut and onion with the tamarind and a little water to a smooth paste.
4Heat the remaining oil, fry the rest of the onion until golden, then add the chicken and sear for 5 minutes. Add the paste and cook until oil separates.
5Add the water, cover and simmer until the chicken is fully cooked.
6Rest for 10 minutes, scatter coriander and serve with Goan pao or rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goa

Goan chicken xacuti

Roasted coconut, poppy seeds and a crowd of spices. Say it shakuti and look like a local.

70 minTime

39 gProtein each

mediumSpice

The roasted coconut curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

597kcalsame

39 gproteinsame

8 gfibresame

70minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Turmeric (ground turmeric)¾ tsp

Lemon juice1 tbsp

Ginger garlic paste1½ tbsp

Saltto taste

Fresh grated coconut1½ cups

Dried red chilli8 Kashmiri chillies

Coriander seeds1 tbsp

Poppy seeds (white poppy seeds)1 tbsp

Cumin seeds1 tsp

Fennel seeds1 tsp

Black pepper1 tsp

Whole spices2.5 cm cinnamon, 6 cloves, 2 star anise, a little nutmeg and mace

Onion2 medium, sliced

Tamarinda small ball, as pulp

Cooking oil (vegetable oil)3 tbsp

Water2½ cups

Coriander leaves (cilantro)a handful

Method

6 steps

1Marinate the chicken in turmeric, lemon, ginger garlic paste and salt for 30 minutes.
2Dry roast the chillies, coriander, poppy seeds, cumin, fennel, pepper and whole spices on low until fragrant. Remove. In 1 tbsp oil, roast the coconut with half the onion.
3Grind the roasted spices, coconut and onion with the tamarind and a little water to a smooth paste.
4Heat the remaining oil, fry the rest of the onion until golden, then add the chicken and sear for 5 minutes. Add the paste and cook until oil separates.
5Add the water, cover and simmer until the chicken is fully cooked.
6Rest for 10 minutes, scatter coriander and serve with Goan pao or rice.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goan chicken xacuti

Make it your way

Ingredients

Method

Goan chicken xacuti

Make it your way

Ingredients

Method

Make it a meal