Chicken xacutti is one of Goa’s most famous curries. There, it is usually cooked with skinned chicken on the bone. You can do this too for even better flavour but it is also messier to eat.
This chicken curry with coconut is known for being spicy and for it subtle flavour of nutmeg and star anise. There is so much delicious flavour in this coconut and chicken curry it is good on its own. However, I would like to suggest a simple side dish of plain white rice. Perfect!
If you love chicken curry with coconut, then xacutti definitely needs to be one on your list to try.
Make this coconut chicken curry your own.
Xacutti curries are known for being spicy but the spice level is completely in your hands. You could add more/or fewer chillies to taste. Also, I have used quite a lot of coconut in this recipe which is the way I like it.
You could also change the main ingredient from chicken to something else you like. It’s great with lamb, tofu, paneer… If it sounds good to you, do it.
If you like a good xacutti, here are a few more chicken curry with coconut recipes to try:
International & UK Orders
This authentic Goan chicken xacutti is one to try!
- 500g (1 lbs) diced chicken thighs
- 2 tbsp coconut or rapeseed oil
- 1 tsp black mustard seeds
- 10 fresh or frozen curry leaves
- 2 brown onions – finely chopped
- 2 green bird’s eye chillies – finely chopped
- 500ml (2 cups) chicken stock or water
- 1 ½ tbsp. tamarind concentrate
- ¼ tsp ground nutmeg
- 20g (1/4 cup) chopped coriander
- Salt to taste
- For the xacutti masala
- 6 dried Kashmiri chillies – shopped and seeds removed for a milder curry
- 75g (1 cup) dried coconut flakes
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp ajwain seeds
- 7 cloves
- 1 tsp (roughly 35) black peppercorns
- 1 tbsp fennel seeds
- 1 tbsp black poppy seeds
- 1 x 5cm (2 inch) cinnamon stick
- 4 star anise
- ½ tsp turmeric
- 8 cloves garlic – finely chopped
- 5cm (2 inches) fresh ginger – finely chopped
- Start by making the xaccuti masala. In a dry frying pan, roast the Kashmiri chillies, cumin seeds, coriander seeds, ajwain seeds, cloves, peppercorns, fennel seeds, poppy seeds, cinnamon stick and star anise over medium high heat until warm to the touch and fragrant. Allow to cool. .Now roast the coconut flakes until lightly browned. Set aside.
- Blend the chillies, coconut flakes and the rest of the ingredients with a little water to make a paste.
- Pour this paste over the chicken in a large bowl and mix well to coat. You can start cooking the curry now but if you would like to marinate the chicken for a couple hours or overnight, it will be even better.
- When ready to cook, heat the oil over high heat. When bubbles begin to form at the bottom of the pan, add the mustard seeds. When they begin to pop, lower the temperature to medium high and stir in the curry leaves and let them flavour the oil for about 30 seconds. You’ll know when your oil is perfectly flavoured because it will smell so nice. Add the chopped onions and fry until soft, lightly browned and translucent. Stir in the chillies and then the marinated chicken. Stir well to coat the chicken in the onion mixture. Add the stock or water and simmer for about 15 minutes until the chicken is tender and cooked through.
- Stir in the tamarind concentrate and nutmeg and then taste it. For a sourer flavour, add more tamarind. Nutmeg can taste quite strong to some but add more if you like.
- To serve, stir in the chopped coriander and add salt to taste.
I hope you enjoy this chicken curry with coconut – xacutti recipe as much as my family and I do. If you do try it, please don’t be a stranger. I’d love to hear from you.