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)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Aromatic, perfectly spiced Chicken Xacuti with fluffy Sannas – a protein-packed, soul-satisfying Goan feast!
This goan dish is perfect for lunch. With 725.39 calories and 49.76g 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.
Servings4
Serving size: 3 pieces
232cal
3gprotein
30gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
