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A fiery and aromatic Goan curry where tender chicken is simmered in a rich gravy of roasted coconut and a complex blend of toasted spices. This authentic dish brings the vibrant flavors of the Goan coast right to your kitchen.
For 4 servings
Marinate the Chicken
Roast the Spices and Coconut
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A fiery and aromatic Goan curry where tender chicken is simmered in a rich gravy of roasted coconut and a complex blend of toasted spices. This authentic dish brings the vibrant flavors of the Goan coast right to your kitchen.
This goan recipe takes 65 minutes to prepare and yields 4 servings. At 441.56 calories per serving with 38.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Sagoti Masala Paste
Prepare the Curry Base
Cook the Chicken and Masala
Simmer and Finish the Curry
This masala works wonderfully with mutton (Mutton Sagoti). You will need to increase the simmering time significantly (approx. 45-60 minutes) or use a pressure cooker.
For a Prawn Sagoti, add the prawns in the last 5-7 minutes of cooking to prevent them from becoming tough.
Replace chicken with firm mushrooms, potatoes, and chickpeas. Sauté the vegetables before adding the masala paste.
For a richer and milder curry, stir in 1/4 cup of thick coconut milk at the very end of the cooking process. Do not boil after adding it.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This curry is packed with spices like turmeric (containing curcumin), ginger, and cloves, which are known for their powerful anti-inflammatory and antioxidant properties.
The blend of spices, particularly black pepper and red chilies, contains compounds like piperine and capsaicin that can help give a temporary boost to your metabolism.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body compared to other saturated fats.
One serving of Goan Chicken Sagoti contains approximately 450-550 calories, depending on the amount of oil used and the fat content of the chicken and coconut.
Goan Chicken Sagoti can be part of a healthy diet. It's rich in protein from chicken and contains numerous beneficial spices like turmeric and black pepper, which have anti-inflammatory properties. However, it is high in saturated fats from the coconut, so it should be consumed in moderation.
Sagoti and Xacuti are very similar Goan curries, and the names are often used interchangeably. Both feature a base of roasted coconut and spices. Traditionally, Xacuti has a slightly more complex spice profile, often including star anise and mace, which are key ingredients in this Sagoti recipe as well, blurring the lines between them in modern cooking.
To reduce the heat, use fewer dried red chilies or opt for a milder variety like Kashmiri chilies, which are known more for their color than their heat. You can also reduce the amount of black peppercorns.
The most authentic substitute is kokum, a sour fruit native to the region. Soak 2-3 dried kokum petals in a little warm water and add the water to the curry. Alternatively, you can use a squeeze of lime juice at the end, but the flavor profile will be slightly different.
Leftover Chicken Sagoti can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and often taste even better the next day. Reheat thoroughly before serving.