The coastal State of Goa is a popular tourist destination known for the sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into the Goan cuisine to know about the fun-loving land.
Also try: Indian Food Recipes: Goan Nevri
Chicken Xacuti
Chicken Xacuti is a Goan-style curry dish that is packed with an intense flavour of spices and coconut. Enjoy this comforting weekend brunch with steamed rice or Ladi pav.
Ingredients
(Makes 4 serving)
Chicken: 500 gms
Salt to taste
Oil : 2 tsp
Tamarind water : ½ cup
For the Xacuti masala
Onion: 1
Garlic: 8 to 10 clove
Ginger: 2 inch finely chopped
Fresh coconut: ½ cup
Whole Kashmiri red chilli: 8
Cinnamon stick: 1
Peppercorn: 10 to 12
Clove: 4
Coriander seed: 1 ½ tsp
Cumin seed: 1 ½ tsp
Fennel seed: 1 tsp
Sesame seed: 1 tsp
Methi Dana: ¼ tsp
Turmeric powder: 1 tsp
Step 1
Marinate the chicken pieces with salt and keep them aside.
Step 2
Heat a tsp of oil in the pan. Saute onion along with ginger and garlic. Next, add the coconut, and saute them all together until the coconut changes its colour. Remove from heat and let it cool down.
Step 3
In the same pan add the coriander seed, cumin seed, peppercorn, clove, cinnamon stick, fennel seed, Kashmiri red chilli and sesame seed. Roast for a couple of minutes until the spices release their aroma. Turn off the heat and let it cool.
Step 4
Grind together the roasted masala and the onion coconut mix into a smooth paste.
Step 5
Add the remaining oil in the pan. Once hot add the ground masala along with turmeric powder and saute for five to seven minutes on medium flame stirring continuously.
Step 6
Next, add the chicken pieces and stir to combine with the masala. Once the oil leaves the side of the pan, add about 1 cup of water. Cover and cook on a medium flame for about twenty minutes.
Step 7
Add the tamarind water and cook for another five minutes. Switch off the flame.
Step 8
Serve the chicken Xacuti with Goan pao.
