The origin of this wonderful dish is Goa. Goa is located in the western region of India and though it is India’s smallest state, it’s also one of its richest. Rich not only in terms of economic wealth, but rich in its tropical biodiversity. In fact, it’s classified as one of the biodiversity hotspots in the world. Goa also produces an abundance of fruits, nuts, pulses, rice, sugarcane and bamboo.
Goa also enjoys a thriving tourist industry and is visited by tourists from around the world who go there for its beaches, historic sites, architecture and natural beauty.
The Shri Mangeshi temple is one of the largest and most visited temples in Goa. Its roots date back to the 16th century but has been rebuilt and renovated twice since.
One of the most famous tourist spots in Goa is Dudhsagar Falls, a four-tiered waterfall located on the Mandovi River and accessible only on foot or by train. From a distance the waterfall looks like streams of milk rushing down the mountainside and its name literally translates as “sea of milk.”
The Se Cathedral is an example Portuguese influence on architecture when they ruled Goa for 4 1/2 centuries. Construction on the cathedral began in 1562 and it remains one of the largest churches in Asia.
Goan cuisine today is the result of many influences. It’s influenced by its Hindu origins, over 400 years of Portuguese colonialism, as well as modern techniques of world tourists. The Portuguese contributed pineapples, cashews, tomatoes and potatoes that they brought with them to Goa from Brazil. They also introduced the chili which has since become one of the most important spices in Goan cooking.
Benefitting from several world influences and its tropical climate, Goan food is rich, spicy and intensely flavorful.
Above image courtesy Wikipedia
Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.
Indian cuisine doesn’t use flour or cornstarch for thickening, rather it relies on such things as ground nuts or, in this case, ground dried coconut. Chicken Xacuti is naturally gluten-free and paleo.
With layer upon layer of flavors, you are sure to enjoy this wonderful Goan dish!
Let’s get started!
We’ll make the masala paste first and then set it aside. Place all of the spices in a small, dry skillet over medium heat and toast until fragrant, about 4-5 minutes. Be careful not to burn the spices or they will be bitter.
Let the spices cool and then grind them in a spice grinder. I use and love KRUPS Electric Spice and Coffee Grinder.
Next toast the shredded coconut over medium heat in a small, dry skillet until lightly browned.
Let cool completely, then place it in a food processor along with the ground spices, garlic and ginger, add a little oil and process to a smooth paste. Set aside until ready to use.
Now let’s get started on the dish.
Heat the coconut oil in a medium to large saucepan over medium heat. Add the onions and cook until caramelized and nicely browned, 15-20 minutes.
Add the chicken and cook until no longer pink. You can use chicken breast but dark meat imparts the most flavor. You can also use bone-in chicken pieces if you prefer.
Add the masala paste and the tamarind pulp and cook for a couple of minutes.
You can find tamarind pulp in Asian grocery stores or online. It comes in soft, sticky blocks like the one I’m using here or you can also purchase it in concentrate form.
Add the chicken broth and salt and bring everything to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
At the end stir in the cilantro and add more salt to taste.
Serve with steamed jasmine or basmati rice and/or Indian flatbread.
Enjoy!
- 1½ pounds diced chicken (dark meat yields the most flavor)
- 3 tablespoons coconut oil
- 2 yellow onions, chopped
- 1½ cups chicken broth
- 1 tablespoon tamarind
- 1 teaspoon salt
- ¼ cup chopped cilantro
- For the Masala Paste:
- 1 cup shredded dried coconut, toasted in a dry skillet until lightly browned
- 4 dried red chilies, seeds removed and broken into pieces
- 1 teaspoon cumin seeds
- 1½ tablespoons coriander seeds
- 10 black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon carom (ajwain) seeds
- 1 tablespoon poppy seeds
- 6 whole cloves
- 2 inch piece cinnamon stick
- 4 wholestar anise
- ½ teaspoon ground turmeric
- ¼ teaspoon ground mace
- ¼ teaspoon ground nutmeg
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- First make the masala paste: Place all of the spices in a small, dry skillet over medium heat and toast until fragrant, 4-5 minutes. Do not burn them or they will be bitter. Let them cool completely and then grind them to a powder in a spice grinder. Place the ground spices in a small food processor along with the toasted coconut, garlic, ginger and some oil and process to a smooth paste. Set aside until ready to use.
- In a large skillet, heat the coconut oil over medium and add the onions. Cook until caramelized and nicely browned, 15-20 minutes. Add the chicken and cook until no longer pink. Add the masala paste and the tamarind and cook for a couple more minutes. Add the chicken broth and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Add the cilantro and salt to taste.
- Serve with steamed jasmine or basmati rice and/or some fresh Indian flatbread.
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The Food Hunter says
1 October, 2015 at 8:07 amsuch amazing photos!
Kimberly @ The Daring Gourmet says
1 October, 2015 at 8:13 amThank you! :)
Pamela @ Brooklyn Farm Girl says
1 October, 2015 at 11:50 amSuch beautiful, colorful photos! This dish looks so flavorful in taste!
Kimberly @ The Daring Gourmet says
1 October, 2015 at 12:35 pmIt’s seriously packed full of delicious flavors, Pamela!
Melanie | Melanie Makes says
1 October, 2015 at 12:09 pmLove the amazing background info you’ve provided about this recipe. It sounds amazing!
Kimberly @ The Daring Gourmet says
1 October, 2015 at 12:35 pmThanks, Melanie! Chicken Xacuti is Goan cuisine at its best.
Carrie @Frugal Foodie Mama says
1 October, 2015 at 4:08 pmI just love all the rich flavors in this dish! And Goa looks and sounds like an amazing place to visit. :)
Kimberly @ The Daring Gourmet says
1 October, 2015 at 4:10 pmI know, Carrie, Indian food has always been one of my favorites and is one of the most complexly flavorful cuisines in the world.
Maryanne @ the little epicurean says
1 October, 2015 at 5:52 pmLove all the spices and flavors! (especially the tamarind) Goa looks like a beautiful place. I’d definitely love to visit one day :)
Kimberly @ The Daring Gourmet says
1 October, 2015 at 5:54 pmThanks, Maryanne! The tamarind is used as a souring agent and adds a really nice touch.
Laura says
1 October, 2015 at 6:37 pmThis looks fantastic! I love the flavors in Goan food! Pinning and making for sure!
Kimberly @ The Daring Gourmet says
1 October, 2015 at 7:22 pmAwesome, Laura, and thanks so much for pinning! :)
Susan says
1 October, 2015 at 8:42 pmWhen we were in Goa in 2012 we attended a cooking demonstration that included a visit to a local market. The food was absolutely delicious. This recipe looks like it would match the quality of what we had that day. For me, Indian food (the really good stuff you get in India) is unforgettable. So I’m looking forward to trying this at some point.
Kimberly @ The Daring Gourmet says
2 October, 2015 at 8:12 amWhat an incredible experience that must have been, Susan! Good Indian cuisine really is unforgettable. Without a doubt, it’s some of the very finest the world has to offer in terms of the incredible flavors involved. I love it!
Tonia from TheGunnySack says
1 October, 2015 at 9:57 pmI’m in love with this chicken recipe and all of the flavors!
Kimberly @ The Daring Gourmet says
2 October, 2015 at 7:59 amSo are we, Tonia, the flavors are simply magical!
Christie says
2 October, 2015 at 5:28 amThis is a fantastic recipe. My husband loves Goan curries. I am sure he would love this too.
Kimberly @ The Daring Gourmet says
2 October, 2015 at 7:59 amThanks, Christie! Goan cuisine is some of the very best.
Jenny B | Honey and Birch says
2 October, 2015 at 5:59 amLove the photos! And with all of those spices, this dish has to be incredibly flavorful and fragrant – I can’t wait to try it!
Kimberly @ The Daring Gourmet says
2 October, 2015 at 7:58 amThanks, Jenny! Oh, the aroma in the kitchen as you’re toasting all these spices!
Edward Ablang says
2 October, 2015 at 7:34 amThis was a learning moment for me. Thank you for posting the recipe and background information about Goa! Can’t wait to try this recipe out!
Kimberly @ The Daring Gourmet says
2 October, 2015 at 8:09 amThanks, Edward, and you’re welcome! World cuisine is my passion and I love to share it!
Gerry @ Foodness Gracious says
2 October, 2015 at 4:13 pmWow, must be an amazing arome when you cook this!
Kimberly @ The Daring Gourmet says
2 October, 2015 at 4:30 pmOh, it sure is, Gerry!
Christina @ Christina's Cucina says
2 October, 2015 at 7:37 pmWow, I didn’t know you went to India, Kimberly! Lovely shots, but the star of the show is definitely the dish! I can tell by all those wonderful ingredients that I’d love this! Of course, it’d be sans cilantro for me, but that’s easy! :) Putting this on my “Indian recipes to try” list! Thank you!
Kimberly @ The Daring Gourmet says
2 October, 2015 at 7:47 pmThanks, Christina, we looooove Indian food! It’s funny you mention the cilantro because the truth is I used to hate it! But a few years ago when I started getting heavily into authentic Mexican cuisine I was finally converted. Now it’s just near impossible to imagine Mexican and Indian food without it. But I’ll excuse your omission of it :) It will still taste great!
Steph @ Steph in Thyme says
3 October, 2015 at 10:59 amWhat an amazing trip! And that dish looks soooo rich with flavor. Yum!
Kimberly @ The Daring Gourmet says
3 October, 2015 at 11:05 amIndeed, Steph, Indian food is so wonderful that way!
Cynthia | What A Girl Eats says
4 October, 2015 at 12:03 pmIndia is one of my favorite places every! We spent a couple of weeks traveling there as part of our “around the world” honeymoon. I love the food more than anything!
Kimberly @ The Daring Gourmet says
4 October, 2015 at 7:34 pm“Around the world honeymoon”?? How awesome, Cynthia!! That’s what we hope to do someday when we’re retired, but that’ll be more of a 35th anniversary trip than a honeymoon ;)
Brandon @ Kitchen Konfidence says
4 October, 2015 at 1:00 pmGorgeous location! And you can’t help but smile when saying Sha-Cooti :)
Kimberly @ The Daring Gourmet says
4 October, 2015 at 7:20 pmExactly, Brandon, that’s what I’ve always thought, too! :)
Healing Tomato says
4 October, 2015 at 5:23 pmI was in Goa as a kid and don’t have much memory of it, except for their amazing cuisine. Your recipe looks so yummy.
Kimberly @ The Daring Gourmet says
4 October, 2015 at 7:37 pmIt’s funny how we so often hold on to memories of food, isn’t it? I have so many childhood memories linked to food.
The Hungry Mum says
4 October, 2015 at 6:22 pmGoa looks amazing! So much cultural beauty and so much great food. These photos are incredible.
Kimberly @ The Daring Gourmet says
4 October, 2015 at 7:38 pmEach region of India has its own cooking variations and they are ALL amazing!
Michelle @ The Complete Savorist says
5 October, 2015 at 11:31 amBeautiful photos. Looks like an amazing place to visit and is not on my list. This dish looks utterly fragrant and oh so flavorful.
Matthew From Nomageddon says
5 October, 2015 at 5:50 pmOMG, Kim, this looks incredible. I love Goan food!
Kimberly @ The Daring Gourmet says
5 October, 2015 at 6:08 pmThanks, Matthew! I know, isn’t Goan awesome??
Andrea says
7 October, 2015 at 4:54 amHello Kimberly,
This recipe brought at smile to my face this morning and made me very happy. I am a Goan now settled in Canada. I do prepare Xacuti or Shacooti (no matter how you spell it, it is still the best) now and then for my family. We Catholics, prepare it a tad bit different from the Hindu Goans – but almost always include all of the spices you have mentioned. It is nice to know that someone other than a Goan appreciates our cuisine. If you were in Goa at any point, have you tried the Sorpotel – Pork meat and its offal dish? It can be prepared without the offal as well.
Andrea
Kimberly @ The Daring Gourmet says
7 October, 2015 at 10:38 amHi Andrea, I’m so happy you saw this recipe and it’s nice to meet you:) Most of my readers know how much I adore Indian cuisine (I have several recipes on my site and many more to come), it’s one of my very favorites. I have never tried Sorpotel but I’m always on the lookout for new Indian dishes, so thank you for bringing it to my attention! Kindest regards, Kimberly
Dolly Buggins says
21 November, 2015 at 2:56 pmI am from Goa but have not been home for more than 30 years. What bittersweet memories your photographs brought back and your Xacuti recipe is almost the same as mine. Delicious! Thank you!
Kimberly @ The Daring Gourmet says
21 November, 2015 at 3:02 pmHi Dolly and welcome! I’m so glad you found my site and appreciate your comment. I feel the same way every time I see pictures of Germany or of Europe in general. I hope you’ll return to my site often and find some recipes you enjoy! Best, Kimberly
Dave says
16 August, 2016 at 8:10 amHi Kimberly,
I found your website a couple of weeks and ago have tried a couple of recipes. Loved the Balti Chicken by the way!
While preparing the Chicken Xacuti this weekend I found that I really couldn’t achieve a paste like consistency to the masala. It seemed to stay fairly dry regardless of how much oil (and then some water) I added. Any thoughts?
Kimberly @ The Daring Gourmet says
21 August, 2016 at 9:03 pmHi Dave! I’m so glad you enjoyed the Balti Chicken, it’s one of our favorites. The Chicken Xacuti: Yes, the paste is fairly dry. It’s really more of a wettish spice blend. Once you added it to the sauce and simmered everything, how did it turn out?
Dave says
22 August, 2016 at 7:39 amHi Kimberly,
It was quite good. The spice blend adds a bit of an unusual texture, but certainly not unpleasant. It retains a lot of the coconut element to it. I would make it again…and it gave me an excuse to buy the electric spice grinder!
Kimberly @ The Daring Gourmet says
22 August, 2016 at 8:40 amThanks, Dave!
Lyn says
20 December, 2017 at 2:20 pmKimberly, I did get organised(ish) and do it. Smelt and tasted excellent! Part way through making the paste I had one of those working-with-filo-pastry moments (“Just who was it who thought this was a good idea”) but I got there. Served it with basmatti rice. I’m seriously thinking of making the paste in larger quantities and freezing it in batches – I hope the concept doesn’t offend you!I’ve also been telling myself for years to slice onions in industrial quantities and freeze them, so maybe in time I’ll get to that too. Anyway, great recipe, thank you!
Kimberly @ The Daring Gourmet says
20 December, 2017 at 9:46 pmWonderful, Lyn, thank you! Love your filo pastry analogy, ha! Making the paste in large batches and freezing it is a brilliant idea and something I should do myself – as a mother of young children I’m always looking for ways to cut corners and save time!
Caro says
22 April, 2018 at 8:22 pmHi Kim,
I stumbled at the right place before having my guests home..n yes indeed, everyone left with praise for the recipe..I Credit them to u.I will b here to try more recipies.
Thanks again Kim.
Happy Blogging
Kimberly @ The Daring Gourmet says
22 April, 2018 at 9:44 pmWonderful, Caro, I’m so happy to hear that, thank you!
Paul says
25 November, 2018 at 5:41 pmIs the coconut sweet or unsweet? Thx.
Kimberly @ The Daring Gourmet says
25 November, 2018 at 8:49 pmHi Paul, you can use either (I’ve used and like both). Typically you would use unsweetened but I also enjoy the touch of sweetness. Completely your call.