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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A crunchy, tangy Goan salad made with tiny dried prawns, fresh coconut, and spices. This classic side dish, known as sungta kismur, adds a burst of flavor and texture to any meal, especially rice and fish curry. Ready in just minutes!
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, Steamed Basmati Rice, Goan Prawn Kismur and Kachumber Salad
Aromatic, perfectly spiced Chicken Xacuti with fluffy rice and tangy salad – a protein-packed, soul-satisfying meal!
This goan dish is perfect for lunch. With 984.75 calories and 69.81g 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
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
100 g Dried Prawns (Small variety, also known as galmo)
1 cup Fresh Coconut (Tightly packed, freshly grated)
1 medium Red Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
1 tbsp Tamarind Pulp (Thick, seedless)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Kashmiri or other mild variety recommended)
1 tsp Coconut Oil
0.5 tsp Salt (Adjust to taste, as dried prawns are salty)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Roast the Dried Prawns
Clean the dried prawns by removing any heads, tails, or impurities. Give them a quick rinse under cold water and pat them completely dry with a paper towel. This step is crucial for achieving a crispy texture.
Heat the coconut oil in a small pan or skillet over medium heat. Add the dried prawns and roast for 3-4 minutes, stirring continuously until they become fragrant, golden brown, and very crispy.
Remove the prawns from the pan and set them aside on a plate to cool down completely.
2
Create the Kismur Base
In a mixing bowl, combine the freshly grated coconut, finely chopped red onion, and green chilies.
Add the turmeric powder, red chili powder, and salt. Remember that dried prawns are already salty, so start with less salt and adjust later if needed.
Using your fingertips, mix all the ingredients together. Gently squeeze and rub the mixture to bruise the onions slightly, which helps release their juices and meld the flavors with the coconut and spices.
Stir in the thick tamarind pulp until it is evenly distributed throughout the mixture.
