This is my complete recipe for chicken Xacuti on my website - https://www.thetinytaster.com/goan-chicken-xacuti-recipe/ Recipe Ingredients For the Chicken ½ kg chicken 1 teaspoon turmeric powder 1 – 2 teaspoon salt 2 tablespoon ginger garlic paste For the Masala Paste ½ coconut (grated or cut into small pieces) 4 dried kashmiri red chillies 2 tablespoon coriander seeds 1 ½ teaspoon turmeric powder 1 teaspoon poppy seeds 2 small sticks of cinnamon 10 cloves 10 black pepper pods 5 cardamom pods ½ nutmeg 1 chopped onion 2 green chillies For the curry 1 chopped onion 1 chopped tomato 1 – 2 teaspoon salt 1 teaspoon red chilli powder Extra chopped onion and coriander for garnish Method Roast all the spices and grated coconut for a couple of minutes till they start to toast and turn aromatic. Set it aside to cool. In the same pan add a little oil, chopped onion and green chilli and sautee till the chillies blister and the onions turn golden brown. Set aside to cool. While the mixture is cooling down, marinate your chicken with salt, turmeric and ginger garlic paste. Once the mixtures have cooled add all of it to a blender along with 2 teaspoons of turmeric and some water and grind into a paste. You might have to keep scraping down the sides and adding more water to grind it into a smooth paste. In your crockpot add some oil and chopped onion, cook for 2 minutes till it turns golden brown and add chopped tomato. Cook for a couple of minutes till it breaks down and then add in your marinated chicken. Cook for 2 minutes mixing it all and add a cup or two of water. Cover and let it cook for 5 minutes. After 5 or 6 minutes, add in the masala paste along with some more water another cup or two mix well and let this cook for a few minutes. Add salt to taste, 1 teaspoon of red chilli powder and cover and let it cook for another 20 minutes. I cook this entire curry for a total of 30 minutes so the chicken on the bone cooks through and the masala paste has time to cook and thicken slightly. If the gravy is too watery keep cooking for a few more minutes. You need to find a balance where the gravy isn’t too thick or thin. Once cooked serve hot with a garnish of chopped onion and coriander. Eat hot with roti or rice and enjoy. About Me - I'm Roxanne, a food and travel writer and content creator based in Mumbai India. My blog and youtube channel is dedicated to all my culinary and travel adventures. Vlogs and blogposts from trips that I've taken or recipes from my kitchen :) Follow Me On Social Media - / thetinytaster / roxannebamboat Contact - thetinytaster@gmail.com If you haven't already, make sure to follow me on instagram @thetinytaster I share a lot of recipes and snippets from my life when I'm travelling or cooking.
Chicken Xacuti Recipe | Goan Xacuti Recipe | Goan Curry | How To Make Chicken Xacuti
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