Chicken Xacuti (Shakuti) | Goan(Portugese) Chicken Curry (Step by Step Pics)

Chicken Xacuti is actually pronounced as 'chicken shaguti'.The word shaguti is derived from a Portugese word 'chakuti' but that curry is more of brown color though the recipe is almost same,says experts.This is a Goan version of this curry which is red in color,made with kashmiri chillies which gives the deep red color.There is also use of poppy seeds that makes the gravy rich and thick.The coconut adds to the flavor and tastes similar to nadan kozhi curry (kerala style chicken curry) from Kerala.The recipe is adapted from here and here but slightly adapted to our tastes and modified in steps.One recipe suggests to add baby potatoes but I haven't used that.The coconut milk adds sweetness to the curry and reduces the sharp flavors of spices.If you love that taste,then skip adding coconut milk at the end.The gravy is spicy so add your red chillies and peppercorns accordingly and coconut milk reduces the spices slightly.If you love the coconut flavors in chicken,then am sure you will love this too.You can serve this with naan,chapathis or even steamed rice!!

Preparation time~ 30 minutes
Cooking time~20 minutes
Serves~5
Ingredients
for marination
*chicken(with or without bones) 900gm(2lb)
hot chilly powder 1/2 tsp
lemon juice 1 tsp
salt to taste

for gravy
onion 3 medium sized finely chopped
turmeric powder 1/2 tsp
garam masala 1/2 tsp
*thick coconut milk 1 cup
tamarind paste/pulp 2tbsp
oil 2tbsp
salt to taste 

for xacuti spice masala
cinnamon 1" stick
cloves 3
nutmeg powder 1/4tsp
green cardamom 3
fenugreek seeds 1/2tsp
peppercorns 1/2tsp
cumin seeds 1tsp
fennel seeds 1 tsp
coriander seeds/coriander powder 1tbsp
kashmiri red dry chilly 10
oil 1tsp

for xacuti coconut masala
*grated coconut 1 cup
ginger 1" piece
garlic 3 large clove(optional)
onion 2tbsp(reserve from above chopped)
poppy seeds/ khus khus 1tbsp
oil 1tsp

Method 

• Wash the chicken pieces under running water,make gashes if its bigger pieces.Drain water and leave aside in a colander for 20 mins.Marinate the chicken with red chilli powder,lime juice and salt and leave aside for half an hour.
• Wash and soak the tamarind in water.Squeeze out the pulp and keep aside.
• Heat a pan and add oil.When the oil is hot,add the kashmiri red dry chillies on low flame.Fry them on low heat until warm and slightly browned.Remove on a plate and then add all the dry spices.Heat on low heat until slightly fragrant.Switch off flame and leave to cool.Now,first pulse the red dry chillies and then add in all the roasted spices.Blend again until smooth powder.

 

 

• Now,in the same pan add oil(1tsp).Add in the onions,ginger and garlic.Saute and when onion turns translucent,add in the poppy seeds.Fry till fragrant and then add in the grated coconut.Fry till its slightly browned and dry.Switch off flame and leave to cool.Add to a blender with the powdered masala and add water.Blend until its smooth(see pics) and keep aside.

• Heat a heavy bottomed pan and add oil.Add in the finely chopped onions and saute until translucent.Add in the turmeric powder and garam masala.Saute and then add marinated chicken pieces.Fry the chicken pieces until it starts to release water.Add in 1 cup water and bring this to a boil.Cover and cook for 5 minutes.

 

 

• Now,add in the ground paste and cook again covered on low medium flame,add salt and water (if required).Cover and cook again for 7 mins.

• Finally,check if chicken is cooked and then add the tamarind pulp/paste.Adjust salt if required.Simmer on low flame for 1 minute.Add in the thick coconut milk(if using) and then wait for one or two bubbles at the surface.Switch off flame and serve warm with naan,chapathis or steamed rice !!

NOTES
* I have used chicken thighs but you can use any other pieces or without bones too.Small bite size like for butter chicken may be very good for this curry,my verdict.
* The gravy is very rich and thick.When I make this curry next,I would reduce the grated coconut to half cup as I had lot of gravy left out after the chicken pieces ran out.
* If you wish to reduce the spices,then omit the red chilli powder in marinade and just add salt and lemon juice.
* Add the tamarind paste finally after cooking chicken else the chicken pieces becomes hard and doesn't get cooked properly.
* The original recipe calls for 2 cups of thick coconut milk but I reduced to 1 cup(canned) as the gravy was very thick and didn't wish to lose the spice flavors either.

Few more goan recipes that you may be interested to try-
*Goan Fish Curry
*Malvani Prawns Curry