I love making Goan Chicken Xacuti because it delivers layers of flavor that build beautifully with every step. The roasted coconut and spices bring warmth, the tamarind adds a gentle tang, and the chicken absorbs all the aromatic goodness. I find it’s the perfect comfort dish when I crave something deeply spiced yet balanced. It’s satisfying, versatile, and pairs wonderfully with steamed rice or naan.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Spice Paste: 50 g tamarind pulp 3 large dried Kashmiri chili peppers 50 ml boiling water (plus extra to soak chili peppers) 35 g coconut flakes (1/2 cup) 1 blade of mace 5 cm cinnamon bark (2″ piece) 3 cloves 1 tbsp white poppy seeds 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp brown mustard seeds 1 tsp black peppercorns 1 tsp black sesame seeds 1/4 tsp ajwain seeds 6 garlic cloves 15 g ginger (1/2 thumb-sized piece)
Curry Sauce: 1 medium onion (150g) 1 green finger chili pepper 12–18 curry leaves 50 g ghee (3 tbsp) 2 tsp Kashmiri chili powder 1/2 tsp ground turmeric 1/8 tsp ground nutmeg 1/2 tsp salt 250 ml water (1 cup) 20 g fresh coriander (loosely packed 1 cup)
Directions
I begin by soaking the dried Kashmiri chilies in warm water for about 10–15 minutes until they soften.
In a blender, I combine the soaked chilies, tamarind pulp, coconut flakes, mace, cinnamon, cloves, poppy seeds, cumin, coriander, mustard seeds, black peppercorns, black sesame seeds, ajwain seeds, garlic, and ginger. I blend everything into a smooth spice paste, adding a splash of water if needed.
I heat ghee in a large pan over medium heat and add chopped onion, green chili, and curry leaves. I sauté until the onions turn golden brown and fragrant.
Next, I add the prepared spice paste and cook it for 3–4 minutes, stirring constantly to release the aroma.
I add the chicken thighs, Kashmiri chili powder, turmeric, nutmeg, and salt. I stir thoroughly so the chicken gets evenly coated in the paste.
I pour in 250 ml of water, cover the pan, and let it simmer gently for 25–30 minutes until the chicken is fully cooked and tender.
Once done, I garnish the curry with fresh coriander and serve it hot with steamed rice or Indian flatbreads.
Servings and Timing
This recipe serves 4. Prep time is 25 minutes, cook time is 35 minutes, and total time is 1 hour.
Variations
Sometimes I use boneless chicken pieces for quicker cooking, though bone-in gives a deeper flavor. I’ve also made this curry with lamb or mushrooms for a delicious variation. When I want a milder version, I reduce the number of dried chilies or substitute part of the Kashmiri chili powder with sweet paprika. For a creamier finish, I occasionally stir in a little coconut milk at the end.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I prefer to do so gently on the stovetop over low heat, adding a splash of water to loosen the sauce. The flavors actually deepen overnight, making it even tastier the next day. For longer storage, I freeze portions for up to a month and thaw them overnight before reheating.
FAQs
Can I make this curry with boneless chicken?
Yes, I often use boneless thighs or breasts for convenience, but bone-in chicken adds more flavor.
How spicy is Goan Chicken Xacuti?
It’s moderately spicy, but I can easily adjust the heat by reducing or increasing the number of chilies.
Can I make this curry ahead of time?
Yes, it’s perfect for meal prep since the flavors develop beautifully after resting overnight.
What can I serve with Xacuti?
I love serving it with steamed basmati rice, naan, chapati, or even coconut rice.
Can I use coconut milk instead of flakes?
If I’m short on coconut flakes, I use coconut milk for a creamier texture, but I slightly reduce the water in that case.
What kind of tamarind should I use?
I use tamarind pulp or concentrate. If using concentrate, I add less since it’s more potent.
Can I make this dish vegan?
Yes, I substitute the chicken with mushrooms, chickpeas, or tofu and replace ghee with coconut oil.
How do I balance the tanginess of tamarind?
If the curry tastes too tangy, I add a small pinch of sugar or a spoon of coconut milk to mellow it out.
Is it necessary to toast the spices?
I always toast the whole spices lightly before blending—they release oils and enhance flavor significantly.
Can I store the spice paste separately?
Yes, I sometimes make the spice paste ahead and keep it refrigerated for up to 3 days or frozen for up to 2 weeks.
Conclusion
I love how Goan Chicken Xacuti captures the essence of coastal Indian cooking—fragrant, fiery, and full of depth. The layers of toasted spice, coconut, and tamarind create a bold yet comforting dish that feels both traditional and special. It’s a meal that always brings warmth and richness to the table, reminding me why I keep returning to this Goan classic.
A rich, aromatic Goan curry made with tender chicken simmered in a roasted coconut and spice blend. Infused with tamarind, ghee, and Kashmiri chilies, this authentic Xacuti is deeply flavorful and pairs perfectly with rice or naan.
Ingredients
4 skinless bone-in chicken thighs (400–450 g total)
Spice Paste:
50 g tamarind pulp
3 large dried Kashmiri chili peppers
50 ml boiling water (plus extra to soak chilies)
35 g coconut flakes (1/2 cup)
1 blade of mace
5 cm cinnamon bark (2″ piece)
3 cloves
1 tbsp white poppy seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp brown mustard seeds
1 tsp black peppercorns
1 tsp black sesame seeds
1/4 tsp ajwain seeds
6 garlic cloves
15 g ginger (1/2 thumb-sized piece)
Curry Sauce:
1 medium onion (150 g)
1 green finger chili pepper
12–18 curry leaves
50 g ghee (3 tbsp)
2 tsp Kashmiri chili powder
1/2 tsp ground turmeric
1/8 tsp ground nutmeg
1/2 tsp salt
250 ml water (1 cup)
20 g fresh coriander (1 cup loosely packed)
Instructions
Soak dried Kashmiri chilies in warm water for 10–15 minutes until softened.
In a blender, combine soaked chilies, tamarind pulp, coconut flakes, mace, cinnamon, cloves, poppy seeds, cumin, coriander, mustard, black peppercorns, sesame, ajwain, garlic, and ginger. Blend to a smooth paste, adding water if needed.
Heat ghee in a large pan over medium heat. Add chopped onion, green chili, and curry leaves. Sauté until onions turn golden brown.
Stir in the spice paste and cook 3–4 minutes, stirring constantly.
Add chicken thighs, chili powder, turmeric, nutmeg, and salt. Mix to coat chicken evenly.
Pour in 250 ml water, cover, and simmer 25–30 minutes until chicken is tender and fully cooked.
Garnish with fresh coriander and serve hot with steamed rice or Indian flatbreads.
Notes
Use bone-in chicken for richer flavor, but boneless works well too.
Adjust spice level by varying the number of Kashmiri chilies.
Add coconut milk for a creamier texture if desired.
To make vegan, substitute mushrooms or tofu and use coconut oil instead of ghee.
Store leftovers for up to 3 days in the refrigerator or freeze for up to a month.
