One of the most wonderful coastal (Goan and Konkan) preparations of Chicken. Spicy, tangy full of flavor. The Goan Chichen Xacuti is very famous and it’s prepared for every goan festival, like birthday, wedding, parties and picnic. It is a very popular and traditional recipe every goan don’t miss to prepare in any function along, with Vindaloo, Sorpotel, Sanna, Pulao, and many more, This Xacuti can also prepare with complex spicing, including white poppy seeds, sliced, grated coconut and large dried red chilies. It is usually prepared with chicken or lamb.
1Kg chicken – diced into the medium.
Dry roast the following in a large pan (until coconut is a light brown, taking care not to burn the spices).
1 cup coconut, grated (fresh or dry)
3 dried Kashmiri chilies
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp peanuts / Poppy Seeds (unsalted – peanuts)
1 tsp turmeric
6 cloves of garlic
½ inch ginger
1-inch piece of cinnamon
A small ball of tamarind
1 Onion – Chopped length-wise.
Salt to taste.
1. Take a frying pan add coconut and roast till light brown, take the roast coconut on a plate in the same pan add 1 tbsp. olive oil and add the other ingredient and roast for a while don’t roast too dark, switch off the flame, let it cool for a while, take a blender add all the roasted ingredients along with coconut, add 1/3 cup water and blend to smooth paste.
2. Take a deep pot at medium heat add oil, add onion saute till translucent, then add the blended paste, saute for 3 minutes.
3. Add the chicken, add water let it cook for 10 to 15 minutes, add salt according to desire, in the middle check the chicken gravy consistency and adjust accordingly.
4. Let the chicken cook till tender, switch off the flame, serve with white steam rice or pulao and relish.
Actually, Xacuti poppy seeds are added I add peanut because in the Middle East it difficult to get poppy seeds but in India it is available.
Check the Gravy Consistency and add water according to desire.