Goan Chicken Xacuti
Ingredients
- 600g chicken thighs cut into large bitesize pieces
- 1 tsp lemon juice
- 1/2 tsp salt
- 1 tsp ground turmeric
- 2-3 tbsp coconut oil
- 2 red onions finely chopped
- 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 veg oil
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 1 green chilli
- 100ml water
Preparation
Coat the chicken with the turmeric, 1/2 tsp salt , 1 tsp lemon juice and put in the fridge
Make the curry paste - toast the paste seeds and spices in a dry pan on a medium heat for a few minutes, allow to cool for a few minutes then grind to a fine powder, set aside
Put the ginger, garlic, green chilli and coconut in a blender with the water and oil and blend until smooth
Combine the ground spices and with the wet paste to complete your curry paste
Remove chicken from the fridge
Using a large heavy bottomed pan on a medium high heat, sauté the onions in the coconut oil until translucent and turning golden brown, add the curry paste and cook off on a medium high heat for 5 or 6 mins stirring regularly
Add the chicken pieces and stir fry until the meat is sealed all over, add the tomato paste, tamarind and chicken stock
Cover and bring up to a light simmer for 25 mins, stirring occasionally
Season to taste