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.
Matthew From Nomageddon says
OMG, Kim, this looks incredible. I love Goan food!
Kimberly @ The Daring Gourmet says
Thanks, Matthew! I know, isn’t Goan awesome??
Michelle @ The Complete Savorist says
Beautiful photos. Looks like an amazing place to visit and is not on my list. This dish looks utterly fragrant and oh so flavorful.
The Hungry Mum says
Goa looks amazing! So much cultural beauty and so much great food. These photos are incredible.
Kimberly @ The Daring Gourmet says
Each region of India has its own cooking variations and they are ALL amazing!
Healing Tomato says
I 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
It’s funny how we so often hold on to memories of food, isn’t it? I have so many childhood memories linked to food.
Brandon @ Kitchen Konfidence says
Gorgeous location! And you can’t help but smile when saying Sha-Cooti :)
Kimberly @ The Daring Gourmet says
Exactly, Brandon, that’s what I’ve always thought, too! :)
Cynthia | What A Girl Eats says
India 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
“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 ;)
Steph @ Steph in Thyme says
What an amazing trip! And that dish looks soooo rich with flavor. Yum!
Kimberly @ The Daring Gourmet says
Indeed, Steph, Indian food is so wonderful that way!
Christina @ Christina's Cucina says
Wow, 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
Thanks, 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!
Gerry @ Foodness Gracious says
Wow, must be an amazing arome when you cook this!
Kimberly @ The Daring Gourmet says
Oh, it sure is, Gerry!
Edward Ablang says
This 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
Thanks, Edward, and you’re welcome! World cuisine is my passion and I love to share it!
Jenny B | Honey and Birch says
Love 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
Thanks, Jenny! Oh, the aroma in the kitchen as you’re toasting all these spices!
Christie says
This is a fantastic recipe. My husband loves Goan curries. I am sure he would love this too.
Kimberly @ The Daring Gourmet says
Thanks, Christie! Goan cuisine is some of the very best.
Tonia from TheGunnySack says
I’m in love with this chicken recipe and all of the flavors!
Kimberly @ The Daring Gourmet says
So are we, Tonia, the flavors are simply magical!
Susan says
When 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
What 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!
Laura says
This looks fantastic! I love the flavors in Goan food! Pinning and making for sure!
Kimberly @ The Daring Gourmet says
Awesome, Laura, and thanks so much for pinning! :)
Maryanne @ the little epicurean says
Love 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
Thanks, Maryanne! The tamarind is used as a souring agent and adds a really nice touch.
Carrie @Frugal Foodie Mama says
I 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
I know, Carrie, Indian food has always been one of my favorites and is one of the most complexly flavorful cuisines in the world.
Melanie | Melanie Makes says
Love the amazing background info you’ve provided about this recipe. It sounds amazing!
Kimberly @ The Daring Gourmet says
Thanks, Melanie! Chicken Xacuti is Goan cuisine at its best.
Pamela @ Brooklyn Farm Girl says
Such beautiful, colorful photos! This dish looks so flavorful in taste!
Kimberly @ The Daring Gourmet says
It’s seriously packed full of delicious flavors, Pamela!
The Food Hunter says
such amazing photos!
Kimberly @ The Daring Gourmet says
Thank you! :)