Chicken Xacuti is one of the most
loved chicken curries in Goa savoured by fellow Goans with Pav/Bread.
Ingredients
For
the Masala
10 Cancona
red chilies
10 cloves
10 black
peppercorns
1 tsp fennel
seeds
1-inch
cinnamon stick
1 small
black cardamom
1/4th piece
nutmeg
2-3 strands
of mace
3 tbsp Coriander seeds
1
medium-size coconut freshly grated
1 tsp
turmeric powder
1 Big Onion
sliced (For the ground masala)
Water as
required.
2-3 tbsp oil
4
medium-size onions
1 tomato
Salt to taste
For
Marination of chicken
1 Kg Chicken
(Deskinned and cut into small pieces with bones)
Half a bunch of fresh coriander
leaves, 2-3 green chilies (Depending upon how spicy is the chili), half a
ginger, 1 flower of garlic. Grind this into a thick paste.
1 tsp salt.
Procedure
Marinate the 1 kg chicken with the marination mix. Set it
aside for 30minutes.
While the chicken is getting marinated we can dry roast
the masala for the chicken curry.
In a Kadai add Cancona red chilies, black peppercorns,
cloves, fennel seeds, cinnamon sticks, coriander seeds black cardamom, nutmeg, and mace. Roast
until fragrant. Set this aside to cool down on a plate.
In the same Kadai add the sliced onion and freshly grated
coconut. Roast it on low to medium flame until golden brown. Add a tsp of
turmeric powder to it. let it rest in the same Kadai switching off the flame
which helps the coconut turn crisp and gives the nice roasted aromatic effect
to it.
Once cooled for 15-20 minutes, grind the masala and
roasted coconut mix proportionately in a mixer to a thin paste using as much
water as required. Once all the masala is ground and readily keep it aside in a
bowl.
By now the chicken is well marinated.
In a heavy bottom vessel take 2-3 tbsp oil.
Add finely chopped onions to it and let it turn
transparent.
Now add finely chopped tomato to it and toss it well for
5minutes.
Add the marinated chicken to this, mix well, and let it
cook on low to medium flame for 15 -20 minutes with a lid.
Check and mix it after a few minutes just to avoid any
browning at the bottom of the vessel.
DO NOT add any water.
Once you notice the chicken flesh getting separated from
the bone, that means the chicken is cooked.
At this stage add the ground masala to the cooked
chicken. Adjust the thickness of the curry using water as required.
Check for salt and add as much as needed.
Let the curry boil for 8-10minutes.
Enjoy the Chicken Xacuti with bread or Pav.
Chicken
Xacuti curry tastes the best after few hours of preparing it. So we suggest
make it in the morning and have it by evening for the best depth of flavors.
The leftover
curry can be relished over an omelet and bread which makes for another
wonderful combo of Goan late-night craving dish called Ross Omelet. Ross means
the curry of Xacuti along with freshly made Omelet and Pav. Lip-smacking. Do
try it as well.
Do let us
know if you like this delicious Goan-style Chicken curry.
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from you in the comment below.
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