Description
Goan Chicken Xacuti Curry is a rich, aromatic, and spicy curry from Goa, India. Tender chicken thighs are cooked in a complex blend of toasted spices, coconut, tamarind, and ghee, creating a deeply flavorful and authentic dish.
Ingredients
Units
Scale
- 4 skinless bone-in chicken thighs (400-450g total)
- Spice Paste:
- 50 g tamarind pulp
- 3 large dried Kashmiri chili peppers
- 50 ml boiling water (plus extra to soak chili peppers)
- 35 g coconut flakes (1/2 cup)
- 1 blade of mace
- 5 cm cinnamon bark (2" piece)
- 3 cloves
- 1 tbsp white poppy seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp brown mustard seeds
- 1 tsp black peppercorns
- 1 tsp black sesame seeds
- 1/4 tsp ajwain seeds
- 6 garlic cloves
- 15 g ginger (1/2 thumb-sized piece)
- Curry Sauce:
- 1 medium onion (150g)
- 1 green finger chili pepper
- 12-18 curry leaves
- 50 g ghee (3 tbsp)
- 2 tsp Kashmiri chili powder
- 1/2 tsp ground turmeric
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 250 ml water (1 cup)
- 20 g fresh coriander (loosely packed 1 cup)
Instructions
- Soak dried Kashmiri chilies in warm water for 10–15 minutes.
- In a blender, combine soaked chilies, tamarind pulp, coconut flakes, mace, cinnamon, cloves, poppy seeds, cumin, coriander, mustard seeds, black peppercorns, black sesame seeds, ajwain seeds, garlic, and ginger. Blend into a smooth spice paste, adding a little water if necessary.
- Heat ghee in a large pan over medium heat. Add chopped onion, green chili, and curry leaves. Sauté until onions are golden brown.
- Add the prepared spice paste and cook for 3–4 minutes, stirring continuously, until fragrant.
- Add chicken thighs, Kashmiri chili powder, turmeric, nutmeg, and salt. Stir to coat the chicken with the paste.
- Pour in 250 ml water, cover, and simmer for 25–30 minutes, or until the chicken is cooked through and tender.
- Garnish with fresh coriander before serving. Serve hot with steamed rice or Indian flatbreads.
Notes
- Use bone-in chicken for richer flavor and juicier meat.
- Adjust the number of dried chilies to control spiciness.
- To enhance aroma, lightly toast the spices before blending.
- Can be made ahead and reheated; flavors intensify over time.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg