Chicken Xacuti
This post may contain affiliate links. See my disclosure policy.
An incredibly flavorful and delicious Indian dish, this Chicken Xacuti recipe is destined to positively WOW your taste buds and become a favorite at your dinner table!
Serve this Chicken Xacuti with steamed basmati rice and/or naan or sourdough naan. And a cooling, refreshing Cucumber Raita makes the perfect accompaniment!
The origin of this 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.
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.
© Rvc5pogod | Dreamstime
What is Chicken Xacuti?
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!
Chicken Xacuti Recipe
Let’s get started!
First we’ll make the masala. 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 recommend the 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.
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 naan. A cooling Cucumber Raita also makes the perfect accompaniment.
For something refreshing, serve this with a refreshing Mango Lassi or some Fruit Chaat!
Enjoy!
For more delicious Indian recipes be sure to try our:
- Butter Chicken
- Chicken Tikka Masala
- Tandoori Chicken
- Masoor Dal
- Chana Masala
- Dal Palak
- Shrimp Curry
- Indian Broccoli with Paneer
- Cucumber Raita
- Fruit Chaat
- Egg Curry
- Saag Gosht
- Chicken Biryani
- Eggplant Curry
- Panch Phoron Roasted Potatoes
- Tandoori Breaded Fried Mushrooms with Yogurt Sauce
- Chicken Xacuti
- Dosa (South Indian crepes)
- Naan
Chicken Xacuti
Ingredients
- 1 1/2 pounds diced chicken meat (dark meat produces the most flavor)
- 3 tablespoons coconut oil
- 2 yellow onions , diced
- 1 1/2 cups chicken broth
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1/4 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
- 1 1/2 tablespoons coriander seeds
- 10 black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon carom/ajwain seeds , if unavailable use more cumin and coriander
- 1 tablespoon poppy seeds
- 6 whole cloves
- 1 2 inch piece cinnamon stick
- 4 whole star anise
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground mace , can substitute nutmeg
- 4 cloves garlic , minced
- 2 teaspoons minced fresh ginger
Instructions
- 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 naan with some cucumber raita.
Nutrition
Originally published on The Daring Gourmet September 30, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
