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Chicken Xacuti: A Goan Delight to Spice Up Your Life, Yaar!

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Chef Curry Do’pyaza

Chicken Xacuti: A Goan Delight to Spice Up Your Life, Yaar!

Namaste and Kem Chho, my food-loving friends! Chef Curry Do’pyaza here, back in your kitchens and ready to whisk you away on another culinary adventure. Today, we are diving deep into the vibrant world of Goan cuisine with a dish that’s close to my heart: Chicken Xacuti (pronounced “sha-koo-tee”).

This dish is more than just food; it’s a celebration! You will find it gracing tables during festive occasions like Ganesh Chaturthi, Diwali, and especially Christmas in Goa. It’s a staple at weddings and family gatherings, bringing warmth and spice to the joyous atmosphere. Think of it as sunshine in a bowl, perfect for chasing away the winter blues or adding a kick to a monsoon evening.

A Little Trip Down Memory Lane

Chicken Xacuti has a fascinating history, blending Indian and Portuguese influences. “Xacuti” comes from the Portuguese word “chacuti,” referring to a complex curry paste. The Goans, known for their love of seafood and spices, adapted the recipe, adding their unique touch with local ingredients like coconut and Kashmiri chilies. The result is a rich, aromatic curry that tells a story of cultural fusion.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients:

  • For the Chicken:
    • 750g Chicken, cut into medium-sized pieces
    • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 1 tsp Haldi Powder (Turmeric Powder)
    • Salt to taste
  • For the Xacuti Masala (Spice Paste):
    • 1 cup Sukha Nariyal (Dry Coconut), grated
    • 4-5 Sukhi Lal Mirch (Dry Red Chilies), preferably Kashmiri for color
    • 1 inch Dalchini (Cinnamon Stick)
    • 6-7 Laung (Cloves)
    • 8-10 Kali Mirch (Black Peppercorns)
    • 1 tsp Jeera (Cumin Seeds)
    • 1 tsp Dhaniya (Coriander Seeds)
    • 1/2 tsp Rai (Mustard Seeds)
    • 1/4 tsp Methi Seeds (Fenugreek Seeds)
    • 1 medium Pyaaz (Onion), roughly chopped
    • 4-5 Lahsun Ki Kaliyan (Garlic Cloves)
    • 1 inch Adrak (Ginger), roughly chopped
    • 1/2 tsp Haldi Powder (Turmeric Powder)
    • 2 tbsp Sirka (Vinegar) or Lime Juice
  • For the Curry:
    • 2 tbsp Tel (Cooking Oil)
    • 1 medium Pyaaz (Onion), finely chopped
    • 1-2 green chilies, slit (adjust to your spice preference)
    • 1 cup Nariyal Ka Doodh (Coconut Milk)
    • Fresh Hara Dhaniya (Cilantro), chopped for garnish

Step-by-Step Instructions:

  1. Marinate the Chicken: In a bowl, mix the chicken with ginger-garlic paste, turmeric powder, and salt. Let it sit for at least 30 minutes. This will make the chicken tender and flavorful.
  2. Prepare the Xacuti Masala: Heat a pan over medium heat. Dry roast the grated dry coconut until it turns light brown and fragrant. Be careful not to burn it! Add the dry red chilies, cinnamon, cloves, black peppercorns, cumin seeds, coriander seeds, mustard seeds, and fenugreek seeds. Roast for a minute until fragrant.
  3. Grind the Masala: Let the roasted spices cool slightly. Then, in a grinder or blender, combine the roasted spices, roasted coconut, chopped onion, garlic cloves, ginger, turmeric powder, and vinegar or lime juice. Add a little water to make a smooth, thick paste.
  4. Sauté the Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and green chilies. Sauté until the onion turns golden brown. This is where the magic happens!
  5. Cook the Chicken: Add the marinated chicken to the pot and sauté for 5-7 minutes, until the chicken is lightly browned.
  6. Add the Xacuti Masala: Add the ground Xacuti masala to the pot and mix well, coating the chicken evenly. Sauté for another 5-7 minutes, stirring frequently, until the masala is fragrant and the oil starts to separate.
  7. Simmer and Thicken: Pour in the coconut milk and bring the curry to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
  8. Garnish and Serve: Garnish with fresh cilantro and serve hot!

Pro Tips for a Delicious Xacuti

  • Roasting is Key: Don’t skip the roasting step for the coconut and spices. It brings out the flavors and adds depth to the curry.
  • Adjust the Spice: Feel free to adjust the number of red chilies to your liking. Kashmiri chilies are less spicy and add a beautiful red color.
  • Fresh is Best: Use fresh coconut milk for the best flavor. If you’re using canned coconut milk, shake it well before adding it to the curry.
  • Patience is a Virtue: Allow the curry to simmer for a good amount of time. This will allow the flavors to meld together beautifully.

Xacuti Your Way: Cooking Method Variations

  • Pressure Cooker: After sautéing the chicken and masala, add 1 cup of water and pressure cook for 2-3 whistles. Release the pressure naturally and then simmer with coconut milk.
  • Slow Cooker/Crockpot: Sauté the chicken and masala on the stovetop. Transfer to a slow cooker, add coconut milk, and cook on low for 6-8 hours or on high for 3-4 hours.
  • Oven: After sautéing the chicken and masala, transfer to an oven-safe dish, add coconut milk, cover, and bake at 350°F (175°C) for 1-1.5 hours.
  • Induction Cooktop: Follow the same steps as the gas stove method, adjusting the heat levels as needed.
  • Microwave: I don’t recommend making Xacuti in the microwave, as it won’t develop the same depth of flavor.
  • Air Fryer: This is not suitable for making Xacuti.

Nutritional Information (Approximate, per serving):

  • Calories: 450-550
  • Protein: 30-40g
  • Fat: 25-35g
  • Carbohydrates: 15-20g

Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Serving Suggestions:

Chicken Xacuti is best served hot with:

  • Steamed rice
  • Goan pao (bread rolls)
  • Roti or Naan
  • A simple salad or raita on the side

Your Turn to Shine!

Now it’s your turn to bring the flavors of Goa into your kitchen. Try this Chicken Xacuti recipe, and let me know how it turns out. Cook it for your loved ones, share the deliciousness, and spread the joy! Happy cooking, folks!