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

  1. Coat the chicken with the turmeric, 1/2 tsp salt , 1 tsp lemon juice and put in the fridge

  2. 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

  3. Put the ginger, garlic, green chilli and coconut in a blender with the water and oil and blend until smooth

  4. Combine the ground spices and with the wet paste to complete your curry paste

  5. Remove chicken from the fridge

  6. 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

  7. Add the chicken pieces and stir fry until the meat is sealed all over, add the tomato paste, tamarind and chicken stock

  8. Cover and bring up to a light simmer for 25 mins, stirring occasionally

  9. Season to taste

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