Allergens in Goan Xacuti: none of the ten listed below.
Ingredients
Quantities for 4.
- 1kg, bone-in, in curry pieces Chicken
- 1.5 cups freshly grated Coconutthe roast on this is the whole dish
- 2, sliced Onion
- 8 Kashmiri Dried Red Chilli
- 2 tbsp seeds Coriander Powder
- 1 tsp Cumin Seeds
- 1 tbsp Poppy Seeds
- 1 Star Anise
- 2cm piece Cinnamon
- 6 Cloves
- 1 tsp Black Pepper
- a scraping Nutmegoptional
- 1/2 tsp Turmeric
- 2 tbsp Ginger
- 10 cloves Garlic
- walnut-sized ball, soaked Tamarind
- 3 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Xacuti is defined by how far you take the coconut. It must go past golden to a genuine deep brown, which is where the colour and the smoky depth come from. Stop early and the curry is pale and flat.
- Roast the coconut and the whole spices separately. They brown at very different rates and burnt spices cannot be rescued.
- Star anise and poppy seeds are unusual in Indian coastal cooking and are what mark this out as Goan.
Method
- Dry roast the grated coconut over medium-low heat, stirring constantly, until deep brown and nutty, 10-15 minutes. Be patient and do not walk away; it turns from brown to burnt in seconds. Tip onto a plate to stop the cooking.
- In the same pan, roast the dried chillies, coriander seeds, cumin, poppy seeds, star anise, cinnamon, cloves and pepper separately until fragrant, about 2 minutes. Cool.
- Blend the roasted coconut and spices with the ginger, garlic, turmeric and enough water to make a very smooth, thick paste. Take your time here; grittiness will not cook out.
- Heat the oil and fry the sliced onion until well browned, 10 minutes. Add the masala paste and cook, stirring, until it darkens and the oil separates, 8-10 minutes.
- Add the chicken and salt and turn it in the masala over high heat until sealed all over. Add about 2 cups of hot water, bring to a simmer, cover and cook 25-30 minutes until the chicken is tender.
- Stir in the tamarind pulp and the nutmeg. Simmer uncovered 5 minutes to balance the sourness. Rest before serving; xacuti is better after an hour.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and improves markedly overnight. Freezes 2 months. Reheat gently, adding water as the coconut masala thickens on standing.
Nutrition Low estimate
One serving of Goan Xacuti (368 g) is about 561 calories, or 153 calories per 100 g.
High protein: 57 g a serving, 40% of the calories
| Per serving368 g | Per 100 g | |
|---|---|---|
| Calories | 561 kcal | 153 kcal |
| Protein | 56.8 g | 15 g |
| Carbohydrate | 17.1 g | 5 g |
| of which sugars | 4.5 g | 1 g |
| Fibre | 6.0 g | 2 g |
| Fat | 29.8 g | 8 g |
| of which saturated | 12.1 g | 3 g |
| of which unsaturated | 14.8 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.