Goan Chicken Xacuti | Xacuti Curry Paste Recipe

The Goan Xacuti Curry Paste is a coconut-based roasted spice mixture for a thick, flavourful and aromatic curry. Since this curry paste is strong on the spice mix, it does well with chicken and meats like beef and mutton (it isn't used with pork); it is popularly used to cook crab. Its consistency can be altered as desired and it can be served with rice, breads and rotis.

Some notes before you proceed:

• For the recipe below, we have used about half a kilo of boneless chicken breast pieces as that's a preference within the family; you can use any pieces of your choice.
• Potatoes make a delightful addition to this curry, especially if you're intending to indulge in this dish with bread/chapatis/rotis as its starch further thickens the mixture.
• The Xacuti curry paste can be made in advance, frozen and stored for later use.
• The Xacuti spice mix (dry spices) can be roasted and ground and stored at room temperature- this has a long shelf-life. The coconut, onion, ginger and garlic can be dry roasted and ground to a paste on the occasion of when the dish is to be prepared.

Ingredients:

For the Curry Paste:

(Dry Ingredients) 2 Bedki Red Chillies 3 Kashmiris Red Chillies 1/2 a Star Anise 1 Black Cardamom 2 Green Cardamoms 1 Mace Flower 5 Cloves 12 Peppercorns 1/4 piece of Nutmeg 2 Tablespoons Coriander Seeds 1 Teaspoon Cumin Seeds 1 Teaspoon Poppy Seeds 1 Teaspoons Fennel Seeds 1 Turmeric Powder

(Wet Ingredients)

1 cup Grated Coconut 1 sliced Onion 1 inch piece of Ginger 3 large Garlic Cloves

For The Curry:

Chicken pieces (approx 500 grams) that have been rubbed with salt

1 sliced Onion 1 chopped Tomato 1 slit Chilli Freshly chopped Coriander

2 tablespoons of Oil

1 flat teaspoon of Sugar

Method:

1. Roast the dry spices (except the turmeric powder) in a heavy-bottom pan till lightly toasted and fragrant and then set them aside to cool.

2. In the same pan, roast the grated coconut and when it starts to release its oils, add the onion, ginger and garlic, and cook till subtly browned. Turn off the flame and let this cool.

3. Prepare the curry paste by first grinding the roasted dry spices, with the turmeric powder, into a fine powder, and then add the roasted wet ingredients and grind into a coarse paste, adding water as required.

4. To prepare the curry, heat up 2 tablespoons of oil in a vessel and when sufficiently hot, add the onions and sauté till golden brown; add some salt to quicken the process. Add the tomatoes and cook for a couple of minutes.

5. Add the chicken and give all a good mix; cover and cook for another couple of minutes on a medium flame. The chicken will have started to release and cook in its own juices.

6. Spoon in the prepared curry paste, and pour in about 2 cups of water (alter for desired consistency). If using potatoes, add them in at this stage. Stir well, cover and cook for 8-10 minutes, checking and stirring occasionally, on a medium flame.

7. Check for the seasoning; additional salt may or may not be required depending on the amount of salt added initially to the chicken and the onions.

8. After 8-10 minutes, the chicken will have cooked and the oil will be seen upon the surface of the curry. Add a flat teaspoon of sugar (to blend the strong spice flavours), the slit chili and the chopped coriander. Simmer uncovered for a minute and then give it a final stir. Turn off the flame and serve as you choose!

You can watch the whole video here:

Dev Borem Korum :)