The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home » Chicken Xacuti

Chicken Xacuti

Written on September 30, 2015

As an Amazon Associate I earn from qualifying purchases.
309shares
  • Share
  • Tweet
  • Email

indian chicken xacuti recipe chicken spicy curry coconut paleo gluten free

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.

coconut-groves-382231_1280

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.

goa-172823_1280

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.

goa-172821_1280

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.”

dudhsagar-233696_1280

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.

1
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.

1

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!

indian chicken xacuti recipe chicken spicy curry coconut paleo gluten free

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.

Chicken-Xacuti-prep-11

Let the spices cool and then grind them in a spice grinder.  I use and love KRUPS Electric Spice and Coffee Grinder.

1

Next toast the shredded coconut over medium heat in a small, dry skillet until lightly browned.

Chicken-Xacuti-prep-9

Chicken-Xacuti-prep-10

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.

Chicken-Xacuti-prep-3

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.

Chicken-Xacuti-prep-4

Add the masala paste and the tamarind pulp and cook for a couple of minutes.

Chicken-Xacuti-prep-5

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.

Chicken-Xacuti-prep-2

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.

Chicken-Xacuti-prep-7

At the end stir in the cilantro and add more salt to taste.

indian chicken xacuti recipe chicken spicy curry coconut paleo gluten free

Serve with steamed jasmine or basmati rice and/or Indian flatbread.

Enjoy!

indian chicken xacuti recipe chicken spicy curry coconut paleo gluten free

4.9 from 7 reviews
Chicken Xacuti
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
: Kimberly Killebrew, www.daringgourmet.com
Serves: Serves 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Serve with steamed jasmine or basmati rice and/or some fresh Indian flatbread.
3.4.3174

 

309shares
  • Share
  • Tweet
  • Email

Topics include: Affiliate, All Recipes, Asia, By Country or Region, Chicken, Disclosure, Food, Gluten Free, Goa, India, India, Main Dishes, Paleo as well as: anise, chicken, cilantro, cinnamon, curry, entree, gluten free, goa, goan cuisine, India, main dish, masala, paleo, travel, xacuti61 Comments →

« A Glimpse of Washington’s Beautiful South Puget Sound
Pressure Canner Chili Con Carne »

61 Responses

  1. Aj says

    March 9, 2021 at 1:32 pm

    It’s so wonderful that I could find this recipe. Although, it tasted amazing, the gravy I made turned out to be a bit grainy. I am just wondering if it was supposed to be like that or did I make some mistake? Thanks for your reply. Keep posting these mouth watering recipes..cheers!!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 21, 2021 at 11:58 am

      Hi Aj, it sounds like the spices weren’t ground until smooth; that would explain the graininess.

      Reply
  2. Alex says

    December 19, 2020 at 7:23 pm

    I’m curious about the tamarind. Are you saying to add 1 TBSP of the actual pulp or of paste? I make my own paste in batches, measure it out by the TBSP, and then freeze it. The stuff’s a pain to make but keeps in the freezer for at least six months. I’m guessing that’s what should be used in this recipe since that’s how tamarind typically finds its way into Indian dishes. The pulp almost always contains pod fragments that are densely embedded in the flesh so I don’t see how you could add a TBSP of pulp and avoid getting a mess of seeds and pieces of the pod in your dish. FWIW, my experience with concentrate is that you need to dilute it with water if you’re going to try and sub it for paste, otherwise it is exponentially more tart and sour than basic prepared paste. The recipe looks terriffic and I’m looking forward to making it this week – thanks for sharing!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2020 at 9:47 am

      Hi Alex, yes, that’s referring to prepared tamarind. You can get seedless tamarind pulp but the paste dissolves much easier. Happy cooking!

      Reply
  3. Maneesha says

    February 13, 2020 at 5:15 am

    I’m so glad I stumbled across your blog! I made this earlier this week and loved it! I’m Indian and from the state of Gujarat, and I love trying recipes from different parts of India , so this was perfect for my husband and me! I also tried your peanut stew from Gambia – absolutely loved it!!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 13, 2020 at 9:11 am

      That’s wonderful, Maneesha, I’m so glad you both enjoyed this, thank you!

      Reply
  4. Cliff Oakley says

    July 9, 2019 at 10:44 am

    Second one of your recipes in a week!
    We loved it.
    I phoned around and NO Carom locally (I have found it online so I will get some) so had to miss it out, but had everything else in cupboard. It’s always a good feeling not having to go shopping.
    My wife said a definite 9 out of 10.

    Thanks again.
    Cliff

    Reply
    • Kimberly @ The Daring Gourmet says

      July 9, 2019 at 8:26 pm

      Wonderful, Cliff! You’ve chosen two great dishes to start with and I’m impressed that you already had all the other ingredients on hand – I’m happy your palate is as adventurous as ours :) So glad you both enjoyed it and I appreciate the feedback, thank you!

      Reply
  5. Paul says

    November 25, 2018 at 5:41 pm

    Is the coconut sweet or unsweet? Thx.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 25, 2018 at 8:49 pm

      Hi 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.

      Reply
  6. Caro says

    April 22, 2018 at 8:22 pm

    Hi 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

    Reply
    • Kimberly @ The Daring Gourmet says

      April 22, 2018 at 9:44 pm

      Wonderful, Caro, I’m so happy to hear that, thank you!

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published.

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2021 · Daring Gourmet On Genesis Framework · WordPress · Log in

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop