Chicken Xacuti - Goan Style

Name: Chicken Xacuti - Goan Style
Cuisine: Indian
Ingredients: 500 gms chicken cut into medium pieces; 2 onions chopped; 8-10 small round potatoes boiled; 8-10 small onions; 1 tbsp coriander seeds; 1 tsp poppy seeds; 1 tsp sesame seeds; 4 dry red chilies; 10 peppercorns; 1 tsp cumin seeds; 1/2 tsp fennel seeds; 5 cloves; 1" stick cinnamon; 2 tbsp fresh coconut grated; 1/4 tsp fenugreek seeds; 1" ginger chopped; 4-5 garlic cloves chopped; pinch nutmeg; 1/2 tsp. turmeric powder; to taste salt; 2 tbsp vinegar; 3 tbsp oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is a popular and a spicy Goan recipe. It is cooked with a wide range of spices like poppy seeds, sesame seeds, coconut, nutmeg, peppercorns, fennel seeds and lots more which makes this dish very spicy and chatpata. The use of tamarind adds a beat of a tang to this dish. Vinegar can also be used instead of tamarind, to give it a true Goan touch.

Bethica Das @kitchen_flavours

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Ingredients

500 gmschicken cut into medium pieces
2onions chopped
8-10small round potatoes boiled
8-10small onions
1 tbspcoriander seeds
1 tsppoppy seeds
1 tspsesame seeds
4dry red chilies
10peppercorns
1 tspcumin seeds
1/2 tspfennel seeds
5cloves
1" stick cinnamon
2 tbspfresh coconut grated
1/4 tspfenugreek seeds
1" ginger chopped
4-5garlic cloves chopped
pinchnutmeg
1/2 tsp.turmeric powder
to tastesalt
2 tbspvinegar
3 tbspoil

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Steps

1

Heat 1 tsp. oil and saute the ingredients from coriander seeds to garlic cloves till the coconut turns light brown in colour and you get a nice aroma. Keep aside to cool.
2

Saute the onions too in another tsp. of oil. After it cools down, grind both the onions and the other fried ingredients with the vinegar into a fine paste.
3

Marinate the chicken with this paste for 2 hours. Heat the remaining oil and add the marinated chicken, nutmeg, turmeric powder and salt. Saute on low flame till the oil leaves the sides of the pan.
4

Add 1 cup water and cook, covered till the chicken turns tender. Add the potatoes and the onions. Cook, covered further for 2-3 minutes. Serve hot with rice or any Indian bread.