Goan Chicken Xacuti Curry
Ingredients
For the curry
- 600g chicken thighs
- 1 tsp lemon juice
- 1/2 tsp salt
- 1 tsp ground turmeric
- 2-3 tbsp coconut oil
- 2 red onions
- 1 tbsp tomato purée
- 200ml chicken stock
- 2 tsp tamarind paste
- Salt to taste
For the curry paste
- 100g fresh coconut
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp fennel seeds
- 1/2 tsp grated nutmeg
- 1 tsp white sesame seeds
- 1 tsp poppy seeds
- 8-10 dried Kashmiri chillies
- 3 cloves
- 2 star anise
- 1 inch piece of cinnamon stick
- 1 tsp black peppercorns
- 1 tbsp vegetable oil
- 1 tbsp garlic
- 1 tbsp ginger
- 1 green chilli
- 100ml water
Preparation
Coat the chicken with the turmeric, 1/2 tsp salt, and 1 tsp lemon juice and put in the fridge.
Make the curry paste by toasting the seeds and spices in a dry pan on medium heat for a few minutes, allow to cool, then grind to a fine powder and set aside.
Put the ginger, garlic, green chilli, and coconut in a blender with the water and oil, blend until smooth, then combine with the ground spices to complete the curry paste. Remove chicken from the fridge.
In a large heavy-bottomed pan over medium-high heat, sauté the onions in coconut oil until translucent and golden brown, add the curry paste and cook for 5-6 minutes, stirring regularly.
Add the chicken pieces and stir fry until sealed, then add the tomato paste, tamarind, and chicken stock. Cover and simmer lightly for 25 minutes, stirring occasionally.
Season to taste.
