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Chicken Xacuti (Shakuti) Recipe

Chicken curry from Goa. Chicken in a gravy made with dry-roasted aromatic spices, and grated dry-roasted coconut.
The skinless chicken is marinated in a mixture of salt, lime juice, cayenne pepper and turmeric. While the chicken is being marinated, the Masala paste is made. The grated coconut and spices are toasted on medium heat in a dry frying pan, and ground with sautéed onions and garlic. The marinated chicken is browned and cooked with Masala paste water and nutmeg, and tamarind over low heat till it is tender. In traditional recipe, small amount of coconut vinegar is added. I have substituted it with tamarind pulp to make it less harsh. If you want to tone down further, use Amchoor (dried sour mango powder). The spices for Xacuti are similar to those used in Punjabi curry powder and Garam Masala with the addition of star anise and poppy seeds. In traditional Xacuti, there are no tomatoes. It is not uncommon to add potatoes along with Chicken. The finished dish may be garnished with chopped cilantro.

Ingredients

Chicken and Marinate

1. Skinless chicken cut into 1" pieces: 1½ pounds
2. Salt: ½ teaspoon
3. Ground cayenne pepper: ½ teaspoon
4. Turmeric powder: ½ teaspoon
5. Fresh Lime juice: 1½ Tablespoons

Gravy Paste

1. Scraped coconut: ½
2. Red Kashmiri chili peppers: 6
3. Cinnamon stick, broken into 4 pieces: 1
4. Cloves: 2 teaspoons
5. Cardamom pods, cracked open: 3
6. Black peppercorn: 8
7. Cumin seeds: 1 teaspoon
8. Coriander seeds: 1 Tablespoon
9. Fennel seeds: 1 teaspoons
10. Star anise: 1
11. Fenugreek seeds: ¼ teaspoon
12. Black Sesame seeds: ¼ teaspoon
13. Poppy seeds (Khus Khus): 1 Tablespoon
14. Peanut oil: 2 Tablespoon
15. Onion chopped: ¾ cup
16. Garlic cloves: 4

Cooking Xacuti

1. Peanut oil: 3 Tablespoon
2. Water: 2 cups
3. Nutmeg freshly grated: ¼ teaspoon
4. Tamarind pulp: 1 Tablespoons

Method

Marinate

1. Fork chicken pieces
2. Combine salt, cayenne pepper, turmeric powder, and lime juice in a apaste. Rub it into chicken pieces. Cover and set it aside

Gravy Paste

I will use a food processor for grinding purposes, and a heavy bottom frying pan for roasting
1. Dry roast grate coconut on low heat in the frying pan till it starts to turn brown about 6 minutes. Transfer to food processor.
2. Dry roast remaining spices except Poppy seed. Transfer to food processor.
3. Add Poppy seeds to food processor. Run food processor to form a coarse spice powder
4. Heat peanut oil in the frying pan. Add onions and fry till edges start to turn brown. Add Garlic, fry about one minute. Transfer to food processor. Process to form a smooth paste

Cooking Xacuti

1. Heat peanut oil in a Dutch oven
2. Wipe spices off the marinated chicken with finger. Save spices. Add Chicken to hot oil. Cook on each side about 3 minutes till both sides of chicken pieces start to turn brown. Return the saved marinated spice.
3. Add Xacuti paste from the food processor.
4. Add Nutmeg Tamarind and water. Bring it to a boil. Cover. Turn down heat to low. Cook on low heat for about forty five minutes till chicken is tender.

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