A classic Goan delicacy, this rich and aromatic chicken curry features a complex blend of roasted coconut and spices. Its deep, earthy flavors and moderate heat make it a perfect partner for steamed rice or pao.
Prep25 min
Cook45 min
Servings4
Serving size: 1 cup
494cal
47gprotein
21gcarbs
26g
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
250 g Onion (Finely chopped (about 2 medium))
1 tbsp Ginger Paste
1 tbsp Garlic Paste
3 tbsp Coconut Oil
1 tbsp Tamarind Paste (Mixed with 2 tbsp warm water)
1.5 tsp Salt (Or to taste)
500 ml Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Chicken Xacuti, Goan Red Rice and Kachumber Salad
Aromatic & perfectly spiced Chicken Xacuti with hearty red rice & a fresh salad. An energy-giving delight!
This goan dish is perfect for dinner. With 542.04 calories and 48.44g of protein per serving, it's a nutritious choice for your meal plan.
fat
100 g Freshly Grated Coconut (Can use desiccated coconut if fresh is unavailable)
8 pcs Kashmiri Red Chillies (Dried, stems removed)
2 tbsp Coriander Seeds
1 tbsp Poppy Seeds (Khus Khus)
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Cloves
1 inch Cinnamon Stick
1 pcs Star Anise
1 tsp Stone Flower (Dagad Phool, optional but recommended)
0.25 tsp Nutmeg (Freshly grated)
1 tsp Turmeric Powder
Instructions
1
Roast the Xacuti Spices
Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, star anise, and stone flower. Dry roast for 2-3 minutes until they become aromatic.
Add the dried red chilies and roast for another minute until they puff up slightly. Transfer all roasted spices to a plate.
In the same pan, add the poppy seeds and toast for just 30 seconds until they start to pop. Remove them immediately and add to the plate with other spices.
Finally, add the grated coconut to the pan. Roast on low heat, stirring continuously for 6-8 minutes, until it turns a deep, uniform reddish-brown. This step is crucial for the authentic color and flavor. Transfer to a separate plate to cool.
2
Grind the Masala Paste
Once all roasted ingredients have cooled completely, transfer them to a high-power blender or grinder jar.
Add the turmeric powder and grated nutmeg.
Add about 1/2 cup (120 ml) of water and grind to a very fine, smooth paste. Scrape down the sides and add a tablespoon of water at a time if needed to facilitate grinding. The final paste should be thick and smooth.
3
Prepare the Curry Base
Heat coconut oil in a large pot or kadai over medium heat. Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until they are deeply golden brown.
Add the ginger and garlic pastes and cook for 1-2 minutes until the raw aroma disappears.
Add the chicken pieces and increase the heat to medium-high. Sear the chicken for 5-7 minutes, turning occasionally, until it's lightly browned on all sides.
4
Simmer the Curry
Reduce the heat to medium-low. Add the ground Xacuti masala paste to the pot. Stir well to coat the chicken.
Cook the masala for 7-10 minutes, stirring frequently, until it darkens in color and you see oil separating from the edges. This step is key to developing flavor.
Pour in 500 ml of warm water, the tamarind paste mixture, and salt. Stir everything together thoroughly.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened to your desired consistency.
5
Garnish and Serve
Taste the curry and adjust the salt if necessary. Let the curry rest for at least 15 minutes off the heat for the flavors to meld.
Garnish with freshly chopped coriander leaves.
Serve hot with traditional Goan pao (bread), sannas (steamed rice cakes), or steamed rice.
Servings
4
Serving size: 1 cup
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
