Chicken Xacuti

🛒 Ingredients

• Chicken (bone-in, skinless, cut into pieces) 700 g · 1155 kcal
• Desiccated coconut 50 g · 330 kcal
• Onions 300 g · 120 kcal
• Garlic cloves 30 g · 45 kcal
• Ginger 20 g · 16 kcal
• Cashew nuts 20 g · 111 kcal
• White poppy seeds 5 g · 26 kcal
• Coriander seeds 7 g · 21 kcal
• Cumin seeds 2 g · 8 kcal
• Black peppercorns 2 g · 5 kcal
• Cloves 1 g · 3 kcal
• Green cardamom pods 1 g · 3 kcal
• Cinnamon stick 1 g · 2 kcal
• Star anise 0 g · 2 kcal
• Dried red chilies 10 g · 32 kcal
• Turmeric powder 3 g · 11 kcal
• Tamarind pulp 15 g · 36 kcal
• Cooking oil 45 g · 405 kcal
• Water 200 g · 0 kcal

👨‍🍳 Instructions

1. Heat a dry pan and lightly toast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, green cardamom, cinnamon stick, and star anise until fragrant. Remove from pan and set aside.
2. In the same pan, roast the desiccated coconut until golden brown. Combine the roasted spices, coconut, onions, garlic, ginger, cashew nuts, poppy seeds, turmeric powder, and tamarind pulp with a little water.
3. Grind this mixture into a smooth, fine paste using a blender, adding more water if necessary to achieve the right consistency.
4. Heat cooking oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown them on all sides, then remove and set aside.
5. In the same pot, add the prepared Xacuti paste and sauté for 5-7 minutes, stirring constantly until the oil separates from the paste.
6. Return the browned chicken pieces to the pot. Add water and salt, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes or until the chicken is tender and cooked through.
7. Serve hot with steamed rice or Goan pao (bread).