Chicken Xacuti
Kimberly Killebrew
A traditional dish from the Goa region of India, Chicken Xacuti features a wonderfully complex and delicious array of flavors!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Entree, Main Course
Cuisine Indian
Servings 6
Calories 469 kcal
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.
Calories: 469kcal | Carbohydrates: 15g | Protein: 25g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 85mg | Sodium: 499mg | Potassium: 583mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 49mg | Calcium: 82mg | Iron: 3mg