Chicken Xacuti with Jowar Bhakri

Instructions

1. 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. 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. 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. 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. 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.