Goan Chicken Xacuti recipe
I first tasted Chicken Xacuti on a humid evening in Goa when I ducked into a small beachside café just to escape the rain. The waiter brought me a steaming bowl of something deep brown and aromatic, with hints of coconut, nutmeg, and chilies that hit the air before it even reached my table. One spoonful in, and I could feel layers of flavor — the warmth of roasted spices, the nuttiness of coconut, and the kind of heat that makes you both sweat and smile.
That night I realized something — Xacuti isn’t just curry, it’s an experience.
👉 Have you ever had a dish so flavorful that you couldn’t quite describe it, just felt it?
Table of contents
The Story Behind Xacuti
Chicken Xacuti (pronounced “sha-koo-tee”) is a dish that tells the story of Goa itself — a blend of Indian spice tradition and Portuguese colonial influence. It’s believed to have originated in the Goan village of Harmal (now Arambol), where local cooks combined fresh coconut, dried red chilies, poppy seeds, and complex spices into a rich, layered masala.
The name “xacuti” likely comes from the Portuguese word chacuti, a reference to the colonial-era adaptation of local curries. Today, it’s one of Goa’s culinary hallmarks — served at feasts, weddings, and Sunday family lunches.
If you’d like to explore its roots further, check out this excellent article on Goan cuisine history by Conde Nast Traveller India.
Why It’s Special
Xacuti stands apart from typical Indian curries because it’s not just spicy — it’s deep. The masala uses over a dozen ingredients, including fennel, star anise, cloves, and nutmeg, all roasted with grated coconut until aromatic. It’s then ground into a paste that gives the curry its thick texture and smoky richness.
This dish captures Goa in a bowl: bold, tropical, and unapologetically flavorful.
👉 Would you go for a fiery Xacuti with rice or tone it down to enjoy with soft pav bread?
Difference Between Xacuti and Other Goan Curries
- Xacuti vs Vindaloo: Vindaloo is tangy, vinegary, and uses red chilies; Xacuti is creamier with coconut and spices.
- Xacuti vs Cafreal: Cafreal is green and herbaceous, often dry-roasted; Xacuti is brown, saucy, and coconut-based.
- Xacuti vs Recheado: Recheado masala is stuffed into seafood; Xacuti’s masala is cooked into a full-bodied curry.
Recipe for chicken Xacuti
