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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.
For 4 servings
Roast the Xacuti Spices
Grind the Masala Paste
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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.
This goan recipe takes 70 minutes to prepare and yields 4 servings. At 493.82 calories per serving with 46.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base
Simmer the Curry
Garnish and Serve
Replace chicken with 750g of mutton pieces. Increase the simmering time to 45-60 minutes or pressure cook for 5-6 whistles until the mutton is tender.
Use a mix of sturdy vegetables like potatoes, carrots, green beans, cauliflower, and mushrooms. Add the harder vegetables first and the quicker-cooking ones later.
Use 500g of large prawns. Add them in the last 5-7 minutes of cooking to prevent them from becoming tough and rubbery.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The curry is packed with spices like turmeric, ginger, cloves, and cinnamon, which are known for their powerful anti-inflammatory and antioxidant effects.
The complex blend of spices, particularly red chilies and black pepper, can help to temporarily boost metabolism and aid in digestion.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
Chicken Xacuti (pronounced 'sha-kuti') is a famous curry from Goa, India. It is known for its complex flavor profile derived from a unique blend of roasted spices and deeply roasted coconut, giving it a rich, dark, and aromatic gravy.
Traditionally, it is a moderately spicy to hot curry due to the use of red chilies and black peppercorns. However, you can control the heat by using milder Kashmiri chilies and reducing the amount of peppercorns.
It is best served with traditional Goan breads like Pao or Poi. It also pairs wonderfully with steamed rice, sannas (Goan steamed rice cakes), or even plain rotis.
Yes, you can use boneless chicken breast or thigh pieces. Cut them into 1.5-inch cubes and reduce the simmering time to 15-20 minutes to ensure the chicken remains tender and juicy.
Store leftover Chicken Xacuti in an airtight container in the refrigerator for up to 3 days. The flavors will intensify and often taste even better the next day. Reheat gently on the stovetop or in the microwave.
Chicken Xacuti can be part of a balanced diet. It's high in protein from chicken and contains numerous beneficial spices with anti-inflammatory properties. However, it is also rich due to the coconut and oil, so it should be consumed in moderation.
One serving of this Chicken Xacuti recipe contains approximately 530-580 calories, primarily from the chicken, coconut, and oil used in the preparation.