Chicken Xacuti

Chicken Xacuti (pronounced sha-koo-ti) is a rich and aromatic curry from Goa known for its roasted spices, coconut, and deep earthy flavor.

Serves

4–6

Ingredients

For the spice paste

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 8–10 dried Kashmiri red chilies
• 4 cloves
• 1-inch cinnamon stick
• 5–6 black peppercorns
• 1 star anise (optional)
• ¼ tsp nutmeg
• 1 tbsp poppy seeds
• ½ cup grated fresh coconut
• 6 garlic cloves
• 1-inch ginger
• Small marble-sized tamarind (or 1 tbsp tamarind pulp)
• Water as needed

For the curry

• 1 kg chicken, cut into pieces
• 2 medium onions, finely sliced
• 2 tbsp oil or coconut oil
• ½ tsp turmeric powder
• Salt to taste
• 1–1½ cups water

Some ingredients are available to purchase HERE

Instructions

1. Roast the spices

Dry roast:

• coriander
• cumin
• fennel
• chilies
• cloves
• cinnamon
• peppercorns
• star anise
• poppy seeds

Roast until fragrant.

Then roast the coconut separately until golden brown.

2. Make the masala paste

Blend together:

• roasted spices
• roasted coconut
• garlic
• ginger
• tamarind
• nutmeg
• a little water

Grind into a smooth thick paste.

3. Cook the onions

• Heat oil in a heavy pot.
• Fry onions until deep golden brown.

4. Cook the chicken

• Add turmeric and chicken pieces.
• Sauté for 5–6 minutes.

5. Add the masala

• Stir in the Xacuti paste.
• Cook for 5 minutes until aromatic.

6. Simmer

• Add water and salt.
• Cover and simmer for 25–35 minutes until chicken is tender and the curry thickens.

Serving Suggestions

Serve with:

• steamed rice
• Goan pão (bread rolls)
• neer dosa
• chapati

Tips

• Roasting the coconut properly gives Xacuti its signature flavor.
• Kashmiri chilies add color without excessive heat.
• The curry tastes even better the next day.

For a traditional Goan touch, finish with a spoon of coconut oil before serving.