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Chicken cafreal recipe
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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.
Servings 4
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Equipment

  • Heavy-bottomed pan or kadai
  • Blender
  • Spatula

Ingredients

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

Instructions

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.

Notes

  • Always roast the spices gently; burnt spices will turn the curry bitter.
  • Fresh coconut gives the best flavor, but frozen grated coconut works in a pinch.
  • You can adjust heat by changing the number of chilies.
  • Letting the curry rest for a few hours deepens the flavor even more.
Author: The Gourmet Palette
Calories: 390kcal
Course: Indian curry
Cuisine: Indian
Keyword: authentic goan chicken curry, chicken xacuti, chicken xacuti recipe, coconut chicken curry, goan chicken xacuti, goan cuisine recipe, goan curry recipe, indian chicken xacuti, traditional goan food, xacuti masala

Nutrition

Calories: 390kcal | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Fiber: 3g