Photograph of the finished Chicken xacuti

India · Cà ri gà Xacuti

Chicken xacuti

1 hr 15 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1 kg
  • Photograph of Shredded coconut Shredded coconut 140 g
  • Photograph of Poppy seeds Poppy seeds 20 g
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Coriander seed powder Coriander seed powder 8 g
  • Photograph of Ground cumin Ground cumin 8 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 16 g
  • Photograph of Sour tamarind Sour tamarind 60 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Toast the grated coconut in a dry pan for 8 minutes until golden brown and fragrant.
  2. 2 Roast the dried chilies, poppy seeds, coriander seeds, dill, cinnamon, star anise, and peppercorns for another 3 minutes.
  3. 3 Blend everything with a little water until smooth and creamy.
  4. 4 Sauté the onions, ginger, and garlic for 6 minutes, then add the chicken and stir-fry for 5 minutes until browned.
  5. 5 Add the tamarind sauce, tamarind juice, and 250 ml of water, then simmer for 30 minutes.
  6. 6 Season with salt to taste, let it rest for 5 minutes, then serve with Goa bread.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: cook the chicken with the saturated sauce at high pressure for 10 minutes, then let it rest for 8 minutes; reduce to about 12 minutes, ensuring the meat is tender and cooked through without stirring. Open the lid and let the sauce simmer for a few minutes if there is still a lot of liquid.

Start cooking