Tuesday, July 1, 2014

Chicken Xacuti

This is a Goan delicacy smothered in home-made spice and coconut paste. My recipe is inspired from a Goan recipe, from the book "A sense for spice" by Tara Deshpande.
I have improvised the recipe to suit my taste-buds.


For the curry
Cooking oil 4 tablespoons 
Chicken 250 grams
Bay leaf 1 
Onion (sliced) 1 
Salt to taste 

For the spice paste
Cinnamon stick 1 inch
Cloves 2 
Peppercorns 1/2 tsp.  
Coriander seeds 1/2 tsp.  
Cumin seeds 1/2 tsp.  
Dried red chilli 2  
Green chilli (chopped) 1  
Garlic (chopped) 4 cloves 
Onion (chopped) 1 large 

For the coconut paste
Cashew nuts (unsalted) 20-25 (a handful) 
Poppy seeds 3 tablespoons 
Grated coconut 1/2 cup

  1. For making the spice paste, heat oil in a pan and add cinnamon, peppercorns, cloves, coriander seeds, cumin seeds, red chili. Let the spices cook for about a minute till they release an aroma. 
  2. Add the onions and sauté till they become transparent. Turn off the heat and let this mixture cool. 
  3. Add this mixture with green chili and garlic and grind this to a paste of fine consistency. Keep aside. 
  4. For making coconut paste, again heat oil in the same (or another) pan and add cashews, poppy seeds and coconut. Toast them over medium heat until they change color to darker. 
  5. Cool and grind them with a little water. Keep aside. 
  6. Now, for the curry, in a pan, heat oil and add the bay leaf. Add the onions and sauté until they become transparent.  
  7. Add the spice paste and mix well. Let cook for 2-3 minutes. 
  8. Add chicken, mix well and add a little water if you want, cover and let cook for about 15 minutes. Remove cover and stir well. 
  9. Add coconut paste and salt. Mix well and let cook uncovered for another 5 minutes on medium heat. Turn off the heat and serve hot as you wish ! 

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