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.

Roast the spices and allow to cool, Then blend to a paste with the coconut and a little water or stock.
If you like a good xacutti, here are a few more chicken curry with coconut recipes to try:
Sri Lankan Black Pepper Chicken Curry
Chicken Curry with Coconut Milk
Simple Chicken Curry (no coconut in this one but you can add coconut milk to taste.)
Chicken Drumstick Curry
International & UK Orders
This authentic Goan chicken xacutti is one to try!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Goan Chicken Xacutti
Ingredients
Instructions
Recommended Products
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.
the flavours of the spices , are fantastic , used creamed coconut did i do right couldnt get flakes.another great recipe to do again, keep it up dan
Thank you very much Dave! Creamed coconut works fine!
Dan
I really want to try this recipe Dan, but looking at the ingredients of the Xacutti paste it says to use 1tsp of black peppercorns (approx 35), this seems a lot, so why not a teaspoon of ground black pepper? I think there will be a lot less than 35 peppercorns in a teaspoon but then it depends on how large they are! Looking forward to the new Low Fat book and the Vegetarian one too next year.
Hi Martin
Thank you very much. Definitely tone the recipe down to your tastes. If you think less pepper will be better, do that. You can always add more to taste in the end.
Thanks,
Dan
Great tasting recipe. I used bone in chicken thighs. With the quantities given there is enough gravy to use about 750 grams of chicken. Next I want to try making this with eggs or fish instead of chicken.
Thanks Mark! I usually make it with chicken on the bone too. When I was in Goa, I tried a shark xacutti which was amazing. Thinking about trying it here with swordfish as shark is a bit difficult to come by.
Thanks,
Dan