Chicken Xacuti with freshly made Xacuti masala | Goan Chicken Xacuti
Embark on a culinary adventure to the sun kissed beaches and vibrant street of Goa, India, where the tantalizing aroma of spices and the fusion of flavours create an unforgettable gastronomic experience. Goa is also home to a unique blend of Indian and Portuguese influences, which beautifully reflected in its cuisine. Amongst the myriad of dishes that exemplify Goan culinary prowess, one stands out in both taste and aroma: Chicken Xacuti. This aromatic and spicy Goan delicacy is a testament to the region’s love affair with bold flavors and exotic spices. Chicken Xacuti is true symphony of flavours that reflects the cultural amalgamation and culinary expertise of Goa. The rich and aromatic gravy, the tender and succulent chicken, and the delicate balance of spices create an experience that is simultaneously bold, spicy, tangy and subtly sweet that will tantalize your taste buds and leave you craving more. In this blog post we will delve into the depth of this iconic Goan dish, glimpse into Goan gastronomy, exploring chicken xacuti’s history & origin, tantalizing blend of ingredients & spices, preparation and serving options.
Glimpse into Goan Gastronomy:
Before diving into the specifics of chicken xacuti, it’s essential to understand the culinary tapestry that is Goan cuisine. Goa, nestled on the western coast of India, has a captivating culinary tradition influenced by its historical connections to Portugal, southeast Asia, Africa. The influence oof Portuguese is more prominent in Goan food. Portuguese brought potatoes, chilies, okra, papaya, maize, peanuts, cashews, pineapples, guavas, custard apples, sapodilla and tobacco. The three major communities of Goa Christian, Muslim and Hindu contributes largely in making the cuisine of Goa diverse. This blend of diverse cultures has shaped Goan cuisine into a unique fusion of flavours, featuring a harmonious balance between spices, seafood, coconut and tangy tamarind. Goan dishes are known to tickle the senses. The tropical climate of the place inspires spicy and intense flavours. Goan cuisine includes some classic Portuguese dishes like Chorizo, a garlicky pork sausage, Caldo verde, a chicken & spinach soup flavored with pork pie, pork sausages, ginger & black pepper. Sopa de Camrao, shrimp soup and Fenni, a local liquor made from the fruit of the cashew tree. Desserts consists of pastries and Bebinca, a cake made from stacking layers of pancakes that have been prepared using flour, egg yolk, sugar ghee & coconut milk. Boliho de coco, little coconut cakes. Some hotter and spicier dishes includes Vindaloo (from the Portuguese carne de vinha d’alhos, meat in wine & garlic), which is a hot pork curry made with coconut, vinegar, spices and red chilies; Sorpotel, a stew made with pork, pig’s liver, heart and brain with a sauce made using pig’s blood which has been seasoned with various spices and vinegar; Arroz refogado, a rice pulao that uses piquant Goan sausages; Xacuti, which is a sautéed chicken dish made using roasted coconut, spices, ginger, garlic and vinegar. Goan sausages requires the meat to be preserved in a freezer after being thoroughly marinated in spices and vinegar. Biting into the sausages also provides different texture because of taste of pieces of red chili and cinnamon within the casing. These dishes are unique as they are born out of a marriage of Indian & Portuguese cuisine and that is evident from the start in not only the name of the dishes but also their preparation. All the dishes incorporate various Indian spices, toddy vinegar (which is made from coconut sap that is retrieved from stems and left to ferment for four to six months) and use of many coconut-based ingredients that distinguish them from other region in India. Goan dishes also distinguish themselves by not using tomato in their sauces unlike other regions of south Asia. During Christmas or Easter Goan food like vindaloo, sorpotel and xacuti is prepared.
History & Origin of Chicken Xacuti:
Chicken xacuti holds a significant place in Goan cuisine and its roots can be traced back to the region’s rich history. The dish finds its origin in Goa’s diverse cultural tapestry, blending Indian, Portuguese and southeast Asian influences. It is also believed to have originated in Harmal (now Arambol) in Pernem Taluka of Goa. Xacuti itself is derived from the Portuguese word “Chacuti”, meaning spicy curry dish. It is usually prepared with Chicken, fish, seafood, Lamb or Beef and with complex spicing including white poppy seeds, grated or sliced coconut and red chilies.
Blend of ingredients & spices:
To create harmonious symphony of flavours in Chicken Xacuti, a combination of spices, aromatics and a few key ingredients are essential. This dish typically calls for chicken, fresh coconut, tamarind, garlic, onion, white poppy seeds and a blend of aromatic spices such as cardamom, cloves, cinnamon, nutmeg etc. Each component contributes to the dishes unique flavour profile and intense aroma, the spiciness and richness is balanced by sweetness of coconut and the tangy notes of the tamarind.
Preparation of chicken xacuti:
For preparing chicken xacuti first you need to make the xacuti masala, which is heart & soul of the dish. For making xacuti masala you will need to fry Fenugreek seeds Fennel seeds, Black pepper, Coriander seeds, Cumin seeds, poppy seed & nutmeg in coconut oil or vegetable oil, until they release nice aroma and keep aside. Then fry sliced or grated fresh coconut until they turn light brown and keep aside. Now fry the whole Kashmiri red chili, onions & garlic and until the onions are translucent and keep aside. Add all the fried spices in a blender and make a smooth paste with addition of little water. Now the xacuti masala is ready.
Now in the same pan heat 2 tbsp oil and fry finely chopped onion for 7-8 minutes on medium heat or until golden brown, then add chicken pieces and fry for 5-7 minutes on medium heat stirring constantly. Then add the masala paste and fry for 5 more minutes, then add vinegar and tamarind water and cook for 5-7 more minutes then add water as required (I added water in the grinder to use all the leftover masala) and 150 ml 2nd extract of coconut milk, cover and cook for 10-15 minutes on low heat until the chicken is well cooked. Then add 200 ml of 1st extract of coconut milk and lower the heat, simmer the gravy for 2-3 more minutes and turn of the heat. Your chicken xacuti is ready.
Serving options:
Chicken xacuti pairs splendidly with an array of accompaniments, elevating the overall dining experience. From fragrant basmati rice to Goan red rice, as it absorbs the spicy gravy and provides a perfect canvas for the complex flavours. Pao, the local Goan bread is another excellent option, allowing you to mop up the delicious sauce. This dish can also be enjoyed with Kare Pao (scissored bread), Undo (a thick pao), Sannas (fermented rice cakes) or pao bhaji, Idli, bun, dosa, roti, naan, paratha, luchi or a bread slice.
Ingredients:
- 400 gm chicken, with bone
- 2 medium onions, finely chopped
- 8 gm tamarind
- ½ cup warm water
- 1 tbsp toddy vinegar/ white vinegar
- 200 ml 1st extract of coconut milk
- 150 ml 2nd extract of coconut milk
- 2 tbsp coconut oil/ vegetable oil
- Salt to taste
Xacuti Masala:
- ½ tbsp Fenugreek seeds
- ½ tbsp Fennel seeds
- 12 nos. Black pepper
- ½ tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 ½ tbsp poppy seed
- 3 Red chili
- 1/8 tsp nutmeg
- 2 medium onions, cubed
- ¼ cup sliced or grated coconut
- 6 garlic cloves
- 4 tbsp coconut oil / vegetable oil
Preparation:
- Step 1: First soak tamarind in warm water. After 10-12 minutes extract tamarind pulp.
Xacuti Masala:
- Step 2: Heat 2 tbsp oil in a wok, then add Black pepper, Coriander seeds, Fennel seeds, Fenugreek seeds, poppy seed, nutmeg and fry for 3-5 minutes on low heat, roast the spices until they release nice aroma and turn of the heat and set aside to cool.
- Step 3: Now add sliced or grated coconut in the same pan and fry for 4-5 minutes on medium heat, till the coconut turns brown, set aside and let cool.
- Step 4: Then heat 2 tbsp oil in the same pan, add Kashmiri chili, garlic cloves, onion cubes and fry for 6-8 minute on medium low heat, keep aside and let cool.
- Step 5: Now grind all the fried spices, coconut and onion, garlic, Kashmiri chili in a smooth paste by adding little water.
Gravy:
- Step 6: Now heat 2 tbsp oil in the same pan and fry finely chopped onion for 7-8 minutes on medium heat or until golden brown, then add chicken pieces and fry for 5-7 minutes on medium heat stirring constantly.
- Step 7: Then add the masala paste and fry for 5 more minutes, then add vinegar and tamarind water and cook for 5-7 more minutes then add water as required (I added water in the grinder to use all the leftover masala) and 150 ml 2nd extract of coconut milk, cover and cook for 10-15 minutes on low heat until the chicken is well cooked.
- Step 8: Then add 200 ml of 1st extract of coconut milk and lower the heat, simmer the gravy for 2-3 more minutes and turn of the heat.
- Step 9: Serve hot chicken xacuti with fragrant basmati rice or Goan red rice, chapati or pao, Kare Pao (scissored bread), Undo (a thick pao), Sannas (fermented rice cakes) or pao bhaji, Idli, bun, dosa, roti, naan, paratha, luchi or a bread slice.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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