Chicken xacuti is a traditional Goan curry made with chicken and bold aromatic spices. This is one of the most loved curries in Goa that has a perfect blend of spicy, tangy and coconut creaminess. This curry is a staple in Goan households and a popular choice in restaurants.
Goan Chicken Xacuti Recipe
When I was looking for dinner inspiration online, I came across a picture of a spicy chicken curry served with some pav rolls. I got so inspired from that so I made it almost immediately. I served this with pav rolls.
In this post, I'm sharing my tried and tested chicken xacuti recipe. While it's traditionally served with soft Goan buns, this curry also tastes wonderfully with rice, roti, naan, or dosai.
About Goan Chicken Xacuti
Chicken xacuti is a rich and aromatic Goan curry made with tender chicken, fresh coconut and a blend of roasted spices.
It is known for its deep flavour and aroma which makes it a popular dish in Goan cuisine. This curry brings the authentic taste of Goa straight to your kitchen.
Xacuti, (pronounced sha-koo-ti), also known as chacuti, is a traditional Goan dish influenced by Portuguese cuisine. This dish gets its unique flavour from ingredients like coconut, poppy seeds, ajwain, fennel, cinnamon, cloves and cardamom.
It is commonly prepared with chicken, mutton, seafood, but can also be made in vegetarian versions using mushroom or vegetables. It is typically served with steamed rice or Goan breads.
While chicken is the most common base, Xacuti is a versatile dish that can also be prepared with mutton, fish or even vegetarian alternatives like mushrooms.
More recipes
I first tried chicken xacuti out of curiosity after watching a video of Goan curries and it tasted absolutely amazing, I instantly fell in love with it.
While the recipe may seem a bit detailed with its spices and steps, the true magic lies in roasting the spices carefully which creates a rich curry base.
This Goan xacuti curry also pairs wonderfully with rice, roti, paratha, idli, or even dosa. Its rich and aromatic flavours complement any variety of sides, so enjoy it with anything you like. Give this recipe a try and let me know how it turned out!
Ingredients
- Chicken : This is the star of the dish. Use a mix of both bone-in and boneless chicken pieces for the best flavour. It cooks tender and juicy which adds richness to the curry.
- Oil : Oil used for roasting spices and cooking the curry. Use any cooking oil of your choice.
- Onion : Onion adds mild sweetness, cook them till golden to get the rich, caramelized taste.
- Green Chutney : Coriander leaves, green chilli and lemon juice are grounded into a smooth paste and mixed with the chicken. This adds fresh flavour, mild heat and tanginess to the curry base.
For Fresh Masala
- Coconut : Coconut provides a nutty sweetness and thick texture to the curry. Use fresh coconut for the best flavour.
- Ginger and garlic : Ginger garlic adds an aromatic flavour that enhances the taste of the curry.
- Whole spices : Dry red chilli, cumin seeds, black pepper, fennel seeds, cloves, star anise, cinnamon, cardamom, nutmeg, poppy seeds and ajwain are the main spices that form the heart of xacuti. These spices create the signature Goan aroma and flavour.
- Tamarind : Tamarind adds subtle tanginess that balances the richness of coconut and spices.
- Spice powder : Turmeric powder, coriander powder and Kashmiri chilli powder enhance the color, aroma and flavour of the curry without overpowering other spices.
Step by Step Pictures
Marinating Chicken
1)Take chicken in a bowl. I am using bone-in curry cut chicken.
2)Add salt and green paste made using grinding coriander leaves, green chillies and lemon juice to the chicken.
3)Mix well and set aside to marinate while you make the fresh masala for the chicken curry.
Toasting Spices
5)For this dish, we are going to make freshly roasted masala. Heat 1 teaspoon oil in a kadai. Add all ingredients given below into the pan.
- Dry Red Chillies - 4 to 5
- Cumin Seeds- 1 tsp
- Black Pepper - 1 tsp
- Fennel Seeds- 1 tsp
- Ajwain - 1 tsp
- Poppy Seeds - 2 tblsp
- Cloves - 5
- Cinnamon- 1 stick
- Cardamom - 5
- Nutmeg - ¼ tsp
6)Roast on low heat till golden brown in colour and well toasted.
7)Once the spices are roasted, add in poppy seeds along with the whole spices. Stir the poppy seeds with the spices.
8)Now add in ginger and garlic along with the spices.
9)Mix well and roast till golden brown in colour.
10)Add coriander powder, kashmiri chilli powder and turmeric powder.
12)Roast the spices with the whole spices until toasty.
13)Once it is well roasted, Remove the spices and ingredients to a blender. Set aside.
Making Xacuti Masala
14)In the same pan, add in freshly grated coconut.
15)Roast the coconut till golden brown and well roasted.
16)Remove the roasted coconut into the same blender. Add in tamarind pulp to the blender.
17) Now add very little water and grind the masala and spices to a smooth paste. Set this aside.
Making Chicken xacuti
18)Now lets make the curry. Heat oil in a pan, add in finely chopped onions.
19)Saute till golden brown in colour.
20)Once onions get golden brown, Add in the marinated chicken into the onions and mix well. Mix the chicken with the onions for 4 to 5 minutes until it is seared.
21)Now add in the ground masala into the chicken and mix well. Add salt to taste.
22)Pour hot water into the chicken and bring everything to a full boil.
23) once it boils, reduce the flame and cook till chicken is completely cooked and oil separates on top. Taste and adjust seasoning.
24)Serve chicken xacuti with goan pao or rice.
Expert Tips
Roasting matters : Dry roast the whole spices until they turn fragrant. This step is essential as it releases their aroma and enhances the flavour of xacuti paste. Be careful not to burn them, as it makes the curry taste bitter.
Use fresh coconut : Always use fresh coconut for the best flavour. Avoid using frozen coconut, as it may not deliver the same taste.
Marination : Marinate the chicken with freshly prepared green paste for at least 30 minutes or overnight. This helps tenderize the meat and result in a delicious curry.
Adjust the consistency : The curry paste will be slightly thick. If you prefer a thinner gravy, you can add little water and adjust the consistency to your wish.
Storage : Allow the chicken xacuti to cool completely before storing. Store them in an airtight container and refrigerate for up to 2 to 3 days.
Serving : Goan xacuti curry is traditionally served with Goan breads like pao. It can also be enjoyed with roti, pulao, paratha, chapati, idli or dosai for a delicious Goan meal.
FAQ
Xacuti masala is a blend of whole spices like dry red chilli, ginger, garlic, coconut, cinnamon, cloves, cardamom, black pepper and other aromatic spices. These ingredients are roasted and ground into a thick, flavourful paste that forms the base of xacuti curry.
Yes, you can prepare the xacuti paste in advance and refrigerate it for up to a week. It will come in handy for making chicken, mushroom, mutton, vegetable, fish or crab goan curries quickly.
Absolutely ! You can reduce the spices or use less chillies according to your taste. The curry will remain aromatic and flavourful with milder heat.
Yes, you can cook this curry using a pressure cooker or even an instant pot for convenience.
📖 Get Recipe
Goan Chicken Xacuti Recipe
Equipment
Ingredients
- 1 kg Bone-in Chicken curry cut
- 2 teaspoon Salt
For Chicken Marination (Green Chutney)
- 1 cup Coriander Leaves
- 2 no Green Chillies
- 2 tablespoon Lemon Juice
Fresh Masala (Set 1)
- 1 teaspoon Oil
- 6 no Dry Red Chillies
- 1 teaspoon Cumin Seeds
- 1 teaspoon Whole Black Pepper
- 1 teaspoon Fennel Seeds
- 1 teaspoon Ajwain (Carom Seeds)
- 4 no Cloves
- 1 piece Cinnamon
- 6 no Cardamom
- ¼ teaspoon Nutmeg
- 1 no Start Anise
Fresh Masala (set 2)
- 2 tablespoon Poppy Seeds (Khus Khus)
- 8 cloves Garlic peeled
- 2 inch Ginger peeled & sliced
- 2 tablespoon Coriander Powder
- 2 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 cup Fresh Coconut Grated
- 2 tablespoon Tamarind Pulp
For Tempering
- 4 tablespoon Coconut Oil
- 2 large Onion peeled & finely chopped
Instructions
- Marinating Chicken - Grind together ingredients for green chutney to a smooth paste. Take chicken in a bowl, add salt and green chutney and mix well. Set aside for 30 mins.
- Making Fresh Masala - Heat 1 teaspoon oil in a pan, add whole spices given in set 1 and roast till lightly golden. Now add in all ingredients given in set 2 except coconut and tamarind. Roast well and take it in a blender.
- In the same pan add in coconut and roast till golden. Remove the blender, add in tamarind pulp and grind to a smooth puree with some water. Set aside.
- Cooking Chicken xacuti - Heat oil in a pan, add onions and cook till golden. Add marinated chicken and saute for 5 mins. Add ground masala, salt and water. Mix well.
- Bring it to a boil and simmer for 30 to 40 mins till oil separates and chicken is cooked.
- Remove and serve.
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