Chicken Xacuti
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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
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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!
Your recipe is very authentic. Just like when my mum & aunt used to make it. I’m Goan and I’ve had this dish several times before . But congratulations you have mastered this dish ! I’m pleasantly surprised it comes from a non Goan !
Thank you, Crisano, coming from you that is a compliment indeed – thank you so much!
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!!
Hi Aj, it sounds like the spices weren’t ground until smooth; that would explain the graininess.
This was delicious!
Thank you so much, I’m happy you enjoyed it!
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!
Hi Alex, yes, that’s referring to prepared tamarind. You can get seedless tamarind pulp but the paste dissolves much easier. Happy cooking!
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!!
That’s wonderful, Maneesha, I’m so glad you both enjoyed this, thank you!
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
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!
Is the coconut sweet or unsweet? Thx.
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.
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
Wonderful, Caro, I’m so happy to hear that, thank you!
Kimberly, 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!
Wonderful, 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!