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 asian media.
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
Goan Chicken Xacuti recipe
A Goan masterpiece made with chicken simmered in a fragrant roasted coconut and spice masala. Bold, creamy, and aromatic, Chicken Xacuti is comfort and fire in one.
- Heavy-bottomed pan or kadai
- Blender
- Spatula
For the masala:
- 1 cup grated fresh coconut
- 2 tablespoons poppy seeds
- 10 dried red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 4 cloves
- 1 cinnamon stick
- 4 peppercorns
- 1 star anise
- ½ teaspoon nutmeg
- 2 tablespoons oil
For the curry:
- 750 g chicken (bone-in preferred)
- 2 medium onions (finely chopped)
- 1 tomato (chopped)
- 1 tablespoon ginger-garlic paste
- 1 cup coconut milk
- 2 tablespoons oil
- Salt to taste
- Fresh coriander for garnish
Step 1 – Prepare the masala
- In a dry pan, toast the coconut, poppy seeds, dried red chilies, coriander, cumin, fennel, cloves, cinnamon, peppercorns, star anise, and nutmeg until fragrant and golden. Add a tablespoon of oil and continue roasting for a minute. Cool slightly, then grind into a smooth paste with a splash of water.
Step 2 – Sauté the base
- Heat oil in a heavy pan. Add onions and sauté until golden brown. Stir in ginger-garlic paste and cook for a minute, then add tomatoes and cook until soft.
Step 3 – Cook the chicken
- Add the cleaned chicken pieces and sauté for 3–4 minutes until lightly browned.
Step 4 – Add the masala
- Stir in the prepared masala paste and mix well to coat the chicken. Add salt and a cup of water or coconut milk to reach your desired consistency.
Step 5 – Simmer
- Cover and cook for 25–30 minutes on low heat until the chicken is tender and the curry thickens. Stir occasionally to prevent sticking.
Step 6 – Serve
- Garnish with fresh coriander and serve hot with rice or Goan poi bread.
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Always roast the spices gently; burnt spices will turn the curry bitter.
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Fresh coconut gives the best flavor, but frozen grated coconut works in a pinch.
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You can adjust heat by changing the number of chilies.
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Letting the curry rest for a few hours deepens the flavor even more.
Fun Facts About Xacuti
- The masala blend is so iconic that Goans often keep it pre-made and frozen.
- The dish represents Goa’s colonial history — a blend of Indian spice mastery and Portuguese influence.
- Xacuti masala can also be used to flavor prawns, paneer, or even vegetables.
- No two homes in Goa make it the same — every family guards its own secret masala ratio.
Variations
Some cooks add boiled potatoes for body, while others prefer extra coconut milk for a creamier texture. For a festive version, try adding a splash of Goan toddy vinegar for tang. Vegetarian versions swap chicken for mushrooms or jackfruit — surprisingly delicious!
Substitutes
- Chicken → Paneer, mushrooms, tofu, or jackfruit for a veg version.
- Fresh coconut → Desiccated coconut toasted lightly works in a pinch.
- Poppy seeds → Substitute with cashew nuts for creaminess.
- Red chilies → Use Kashmiri chilies for color with less heat.
- Goan vinegar → Use apple cider or white vinegar instead.
Pairings
- Steamed rice or Goan red rice
- Goan poi or pav bread
- Mango pickle and fresh cucumber salad
- Chilled beer, solkadi, or dry white wine
- A side of sautéed greens or roasted potatoes
Frequently Asked Questions
| Question | Answer |
|---|---|
| What does Chicken Xacuti taste like? | It’s rich, spicy, and aromatic with a smoky coconut flavor. |
| Can I use boneless chicken? | Yes, but bone-in adds more flavor. |
| Is Xacuti very spicy? | Traditionally yes, but you can tone it down by reducing red chilies. |
| Can I make it ahead of time? | Yes, it tastes even better the next day. |
| What can I serve with it? | Steamed rice or Goan poi bread are best. |
| Can I freeze Xacuti? | Absolutely, it keeps well up to 2 weeks. |
| Can I make it with mutton or fish? | Yes, Xacuti masala works beautifully with both. |
| Why is my curry bitter? | The masala may have been over-roasted — toast spices gently. |
| Can I use coconut cream instead of milk? | Yes, it’ll make the curry thicker and richer. |
| Is Chicken Xacuti gluten-free? | Yes, the ingredients are naturally gluten-free. |
| How long does it keep in the fridge? | Up to 3 days in an airtight container. |
Wrapping It Up
Chicken Xacuti is one of those dishes that feels like a journey — bold, layered, and deeply comforting. It’s smoky from roasted coconut, fiery from red chilies, and fragrant from a dozen spices that tell stories of Goa’s past. Whether you serve it with rice, pav, or just a spoon to taste every drop of that gravy, Xacuti is a celebration in itself.
👉 So tell me, would you make your Xacuti the fiery traditional way or mellow it down for a creamy twist?
