Chicken Xacuti
Xacuti is a dish from the Indian state of Goa. It's a spicy main course that's often made with fish, as well as with chicken and other meats. It can also be prepared as a vegetarian dish.
Servings: 0
Ingredients
For the Spice Paste
- 8 ounces coconut freshly grated
- 1/2 tsp ground turmeric
- 6 red chilies dried
- 4 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp black peppercorns
- 6 cardamom pods
- 1/2 tsp cloves
- 1 cinnamon stick about 2 inches, broken
- 2 star anise
- 1 curl mace
- 1/2 tsp nutmeg
- 2 tbsp white poppy seeds
- 1 tbsp vegetable oil
- 1 medium onion cut into fine half rings
- 1 thumb fresh ginger root about 2 inches, peeled and sliced thin
- 7 garlic cloves coarsely chopped
For the Chicken
- 3 lbs chicken pieces cut into small serving pieces
- 1 1/2 tsp salt
- 2 tbsp fresh lemon juice
- 4 tbsp vegetable oil
- 2 medium onions cut into fine half rings
- 20 curry leaves
Instructions
- Place the chicken pieces in a single layer on a large plate. Sprinkle on all sides with 3/4 tablespoon salt and the lemon juice. Rub this in and set aside for 20 minutes or so, while you make the spice paste.
- Make the spice paste: heat a cast-iron or other heavy bottomed skillet over medium-high heat. When hot, add the coconut and stir and roast until it is medium-brown. Add the turmeric and stir once or twice; remove the coconut and set aside. Put the chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cardamom pods, cloves, cinnamon, star anise, mace and nutmeg into the same hot pan. Stir until the spices are almost roasted, then add the poppy seeds. Roast until the spices are lightly browned. Remove the spices from the pan and set aside.
- Put one tablespoon of oil or ghee into the same pan and heat over a medium-high heat. Add the onion, ginger and garlic. Sauté until medium-brown. Remove from the heat.
- Combine coconut, ground spices and onion mixture in a food processor or blender. Add 350ml/12 fl oz water or more as required and blend to a paste. Do this in more than one batch if necessary.
- Heat 2-4 tablespoons of oil or ghee in a non-stick frying pan over medium-high heat. When it's hot, add the sliced onions. Stir and fry until it is browned, then add the spice paste; stir and cook for 2-3 minutes. Put the chicken and vegetables, if using, and all the accumulated juices into the pan with the remaining salt and 1/2 pint water; stir and bring to a simmer. Cover, turn the heat to low and cook for about 25 minutes or until the chicken is tender. Add the curry leaves (if using) and serve.