Chicken Xacuti – Goan Style

Chicken xacuti

Goa is one of the most exotic places I have ever been to. With it’s beautiful beaches, warm sunny weather and colourful culture, what else attracts me about Goa is its food.

With different cultures in India, comes different cuisine. And Goan cuisine is one of my favourites!

This curry is different! It is nothing like what you get in so-called Indian restaurants across England. Delicious as they are, I think, sometimes one can do without the compromise of being served authentic(not) Indian food by Bangladeshi or Nepalise restaurants.

So make an effort and cook this simple authentic (coming from an Indian) chicken curry. It won’t just be worth it, it would be a great change for your palate!

Ingredients:

Serves 4

For grinding:

2tbsp coriander seeds

1tsp peppercorns

1tsp cumin seeds

1tsp fennel seeds

1tsp poppy seeds or sesame seeds

1 cinnamon stick

2 to 3 pods of cardamom

2tbsp curry leaves

For cooking:

2tbsp Ghee or vegetable oil

500gm Chicken (diced)

1 small potato (diced)

1 small sweet potato (diced)

2 medium sized onions (sliced)

1tbsp ginger – garlic paste

2 tomatoes

1/2 canned coconut milk

small fistful of tamarind

1tsp tumeric

1/2 chilli powder

1tsp sugar

Salt to taste

1 cup of water

Method:

Dry roast all the grinding ingredients and ground them fine. Like me, if you don’t have ginger-garlic paste, simply grind some garlic and ginger into the ground spices with a bit of water forming a smooth paste. Set it aside.

Soak the tamarind  in warm water and set it aside. After the tamarind has released its juices, remove it (make sure you squeeze every last bit of that pulp out, don’t be afraid to get your hands dirty). Save the pulp aside for later.

In a hot pan, add oil. Fry the onions until translucent, then add the potatoes. Cook for 2 to 3 minutes and then add the chicken, ground spices, sugar, salt, turmeric and chilli powder. Let it cook for a minute or two and then add chopped tomatoes and water. Turn the heat right down once the curry starts to bubble and cover it with a lid until the potatoes are cooked through. Add the tamarind juice and coconut milk. Cook for another 5 minutes.

Serve hot with some basmati rice and freshly cooked chapatis.

It’s flavoursome, tangy and very wholesome!

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3 thoughts on “Chicken Xacuti – Goan Style

    • Thanks. Must try. I had some leftover today and it tastes even better. You know how mum’s in India always say that food cooked the night before tastes better! I guess its true! 🙂

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