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    Xacuti (India)
    – Chicken with a Roasted Coconut Sauce

    Xacuti is a traditional Goan dish, pronounced sha-koo-tee, can also be made with rabbit, lamb or even vegetables. What distinguishes it from other dishes is that the seasonings are roasted before they are ground to a paste.

    It is supposed to be so spicy that it exorcises all the sniffles and coughs in the rainy monsoon.

    ***For the Spice Paste:***
    8 ounces coconut, freshly grated
    1/2 teaspoon ground turmeric
    6 dried red chillies
    4 tablespoons coriander seeds
    1 teaspoon cumin seeds
    1 teaspoon fennel seeds
    1/2 teaspoon black peppercorns
    6 cardamom pods
    1/2 teaspoon cloves
    1 (2in) cinnamon stick, broken
    2 star anise
    1 curl of mace
    1/2 nutmeg
    2 tablespoons white poppy seeds
    1 tablespoon vegetable oil
    1 medium onion, cut into fine half rings
    1 (2in) piece of fresh root ginger, peeled and sliced thinly
    7 garlic cloves, coarsely chopped

    ***For the Chicken***
    3 pounds chicken pieces cut into small serving pieces
    1 1/2 teaspoon salt
    2 tablespoons fresh lemon juice
    4 tablespoons vegetable oil
    2 medium onions, finely sliced into half rings
    20 curry leaves (optional)

    Make the spice paste: heat a cast-iron frying pan over medium-high heat. When hot, add the coconut and stir and roast until it is medium-brown. Add the turmeric and stir once or twice; remove the coconut and set aside. Put the chillies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cardamom pods, cloves, cinnamon, star anise, mace and nutmeg into the same hot pan. Stir until the spices are almost roasted, then add the poppy seeds.

    Roast until the spices are lightly browned. Remove the spices from the pan and place in a clean coffee grinder, in several batches if necessary. Put one tablespoon of oil into the same pan and heat over a medium -high heat. When it is hot, add the onion ginger and garlic. Saute until medium-brown, then remove from the pan.

    Combine coconut, ground spices and onion mixture in a food processor or blender. Add 350ml/12 fl oz water or more as required and blend to a paste. Do this in more than one batch if necessary.

    Place the chicken pieces in a single layer on a large plate. Sprinkle on all sides with 3/4 tablespoon salt and the lemon juice. Rub this in and set aside or 20 minutes.

    Heat four tablespoons of oil in a non-stick frying pan over medium-high heat. When it is hot, add the sliced onions. Stir and fry until it is browned, then add the spice paste; stir and cook for 2-3 minutes. Put the chicken and all the accumulated juices into the pan with the remaining salt and 300ml/1/2 pint water; stir and bring to a simmer. Cover, turn the heat to low and cook for about 25 minutes or until the chicken is tender. Add the curry leaves (if using) and serve.

    * Or 115g (4oz) desiccated coconut – roasted in the same way as the fresh coconut, then soaked in 175ml (6 fl oz) water for 1 hour. Process the coconut and water together.



    I’m currently traveling in India.

    In which part of India is this dish made?

    In my opinion this dish is prepared down south? let me know and if possible let me know a good place to eat it as well..haha


    read all about it……. here


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