Xacuti
An authentic non-vegetarian recipe from Goa, India
Cook Time
75 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
800g Chicken, cut into curry pieces
120g Fresh coconut, grated
250g Onions, sliced
8piece Garlic cloves
20g Fresh ginger
8piece Dried Kashmiri red chillies
15g Poppy seeds
15g Coriander seeds
5g Cumin seeds
5g Black peppercorns
5piece Cloves
4piece Green cardamom
5g Cinnamon stick
1piece Star anise
3g Turmeric powder
40ml Oil
10g Salt
400ml Water
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast the grated coconut in a pan until deep golden brown. Remove and set aside.
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In the same pan, roast the Kashmiri chillies, poppy seeds, coriander seeds, cumin seeds, peppercorns, cloves, cardamom, cinnamon, and star anise until fragrant.
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Allow the roasted ingredients to cool slightly.
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Grind the roasted coconut, roasted spices, garlic, ginger, turmeric powder, and a little water into a smooth, thick Xacuti masala paste.
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Heat oil in a heavy-bottomed pot over medium heat.
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Add the sliced onions and cook until golden brown.
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Add the chicken pieces and sauté for 5–6 minutes.
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Add the prepared Xacuti masala paste and cook for 5 minutes, stirring continuously.
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Add water and salt. Mix well.
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Bring to a gentle boil, then reduce the heat and simmer covered for 35–40 minutes until the chicken is tender.
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Stir occasionally to prevent the masala from sticking to the bottom.
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Simmer uncovered for a few minutes if a thicker gravy is desired.
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Taste and adjust seasoning before serving.
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Serve hot with Goan poi bread, steamed rice, or sannas.
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Chef's Tips
The deep flavour of Xacuti comes from properly roasting the coconut and spices; do not rush this step.
Chicken Xacuti is the most common version, though duck and mutton variations also exist.
Unlike Vindaloo, Xacuti is rich, aromatic, and nutty rather than vinegar-forward.
Freshly grated coconut produces a far superior texture and flavour compared to desiccated coconut.
The gravy should be thick, smooth, and intensely aromatic.
Xacuti often tastes even better a few hours after cooking as the spices continue to develop.
About This Dish
Xacuti is a traditional non-vegetarian dish from Goa, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The deep flavour of Xacuti comes from properly roasting the coconut and spices; do not rush this step. - Chicken Xacuti is the most common version, though duck and mutton variations also exist. - Unlike Vindaloo, Xacuti is rich, aromatic, and nutty rather than vinegar-forward. - Freshly grated coconut produces a far superior texture and flavour compared to desiccated coconut. - The gravy should be thick, smooth, and intensely aromatic. - Xacuti often tastes even better a few hours after cooking as the spices continue to develop.
Category
Non-Vegetarian
Cook Time
75 mins
Servings
4 servings
Difficulty
Hard