Chicken Xacuti Food

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CHICKEN XACUTI



Chicken Xacuti image

One of the most wonderful coastal (Goan and Konkan) preparations of Chicken. Spicy, tangy full of flavour. From a cookery show by a five star chef. (Ingredients are listed in order of use)

Provided by Girl from India

Categories     Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 29

1 kg chicken, cut into pcs for curry
1/4 teaspoon turmeric powder
1 teaspoon salt
2 inches ginger
10 cloves garlic
1/2 bunch coriander
5 green chilies
1 teaspoon peanut oil
2 sliced onions
2 green chilies, chopped
1 inch gingerroot
5 cloves garlic
1 large coconut, grated
1/2 bunch coriander
2 inches cinnamon
3 peeled cardamoms
1 teaspoon anise seed
1 teaspoon black peppercorn
1 tablespoon poppy seed
1 tablespoon coriander seed
8 -10 kashmiri red chilies
1 star anise
1 mace, flower
1/4 inch nutmeg
1/2 inch turmeric
2 teaspoons peanut oil
2 sliced onions
2 slit green chilies
1/4 cup water

Steps:

  • Marinate the chicken pcs in the turmeric and salt and keep aside.
  • Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.
  • Heat 1 tsp oil in pan and sauté 2 sliced onions, green chillies, ginger, garlic for 3 minutes.
  • Add 1 grated coconut and sauté for another 5-7 minutes.
  • Once onions are crispy, keep aside.
  • On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace flower, nutmeg, and turmeric.
  • Make Xacuti masala by grinding together the onion mix and spice mixture.
  • Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chillies.
  • After one minute add the marinated chicken pieces.
  • After two minutes add Xacuti masala and water.
  • Cook for 15 minutes or till chicken is tender.
  • Garnish with coriander leaves.
  • Serve hot with Indian chapatis, bread or rice.
  • Serve lemon wedges at the side.

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