Description

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)

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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.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: Indian (Goan)

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 5g
Sodium: 530mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 26g
Cholesterol: 105mg