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Goan Chicken Xacuti | Goan Coconut Curry (From Scratch / Base Free)
A classic dish from Goa pronounced “sha-kooti”

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Goan Chicken Xacuti | Goan Coconut Curry (From Scratch / Base Free)

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Ingredients

500g chopped Chicken Breast
2 teaspoons Garlic Paste
1 teaspoon Ginger Paste
2 teaspoons Lemon
1 teaspoon Salt
1/2 teaspoon Turmeric Powder
1 cup coconut (desiccated)
2 tablespoons Vegetable Oil or coconut oil
6 Curry Leaves
2" Cassia Bark (Cinnamon Stick)
1 piece Mace or 1/4 tsp powder
1 Star Anise
2 Cloves
1 medium Brown/White Onion
6 chopped Dry Kashmiri Chillies
4 sliced Finger Chilli - Green
2 tablespoons Tomato Paste
1 teaspoon Coriander Powder
1 teaspoon Chilli Powder
1 teaspoon Black Pepper Powder
1/2 teaspoon Fennel (seeds)
1 can Coconut Milk
200ml Water
for decoration Fresh/Chopped Coriander

An fantastic Goan curry. Perfectly marinated meat cooked in an onion and spice masala with gently toasted aromatic ground coconut

Features:
  • Heat 2/5
Cuisine:

Ingredients

Directions

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An fantastic Goan curry. Perfectly marinated meat cooked in an onion and spice masala with gently toasted aromatic ground coconut

Serves 2

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Steps

1
Done

marinate the chicken pieces with ginger-garlic paste, lemon juice, turmeric and 1 teaspoon salt. let it rest for 30-60 minutes

2
Done

dry fry the desiccated coconut until light brown and fragrant and remove from the heat to cool

3
Done

on a low heat add the oil to a pan then add the curry leaves, cinnamon, mace, star anise and cloves, fry gently for a few minutes to release the aromatics.

4
Done

add the onions, Kashmiri and green chillies and continue to gently fry until they begin to brown until the onions turn golden brown

5
Done

add the coriander powder, chilli powder, black pepper and fennel seeds and allow to fry until the oil separates, around 2 minutes

6
Done

turn the heat up to medium and add the tomato paste, watered down with around 100ml of water and allow to fry out for around 30 seconds

7
Done

add the chicken, combine well and allow to cook through for a couple of minutes

8
Done

turn up the heat to medium high and add another 100ml of water, the browned coconut and can of coconut milk, combine well and allow to reduce until the meat is cooked through and the sauce is the consistency you required

9
Done

serve decorated with some fresh chopped coriander

thecurrykid

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