curry
Chicken Xacuti
Complex roasted-spice curry that deepens Goan representation beyond vindaloo and needed a more complete spice-and-coconut workflow.
Ingredientes (16)
- chicken, bone-in, cut into medium pieces
- oil
- onion, sliced
- fresh grated coconut
- poppy seeds
- coriander seeds
- cumin seeds
- cloves
- black cardamom
- dried red chilies
- black peppercorns
- ginger-garlic paste
- turmeric
- salt
- water
- tamarind pulp
Preparación (6)
Step 1
Heat a dry skillet over medium heat. Roast coriander seeds, cumin, cloves, black cardamom, dried red chilies, and black pepper until fragrant; remove.
Step 2
In the same skillet roast the grated coconut and half the sliced onion until deep golden. Cool slightly.
Step 3
Grind the roasted spices, roasted coconut, roasted onion, poppy seeds, and tamarind pulp with 150 ml water to a smooth thick paste.
Step 4
Heat oil in a heavy pot. Cook the remaining onion until lightly golden. Add ginger-garlic paste and turmeric; cook 30 seconds.
Step 5
Add chicken pieces and sear 4 to 5 minutes. Add the ground xacuti paste and salt; cook over medium-low heat until the oil begins to separate.
Step 6
Add the remaining 200 ml water, cover, and simmer 25 to 30 minutes until the chicken is tender and the gravy is rich. Rest 5 minutes before serving.