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Goan Chicken Xacuti

Goan Chicken Xacuti (pronounced “sha-koo-ti”) is a complex, aromatic curry that highlights Goa’s spice-rich heritage. Made with roasted spices, coconut, and poppy seeds, this dish is deeply flavorful and unique. With roots in both Portuguese and Indian influences, Xacuti is a Sunday special in Goan households and often prepared during festivals.

Benefits:

  • High in protein from chicken.

  • Coconut adds healthy fats and minerals.

  • Spices like turmeric and cloves boost immunity.

Serving Tips:

  • Best enjoyed with Goan rice or pav (bread rolls).

  • Can also be paired with parathas or dosas for a twist.

  • Serve with a fresh salad or kachumber for balance.

Cooking Guidance:

  • Dry-roast spices until aromatic for best results.

  • Use fresh grated coconut for authentic flavor.

  • Slow cooking ensures rich depth of flavor.

FAQs:
Q: Can I substitute chicken with lamb or seafood?
A: Yes, Xacuti masala works beautifully with lamb, prawns, or even eggs.

Q: Is Chicken Xacuti very spicy?
A: It can be, but using Kashmiri red chilies makes it flavorful with mild heat.

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Goan Chicken Xacuti

Goan Chicken Xacuti (pronounced “sha-koo-ti”) is a complex, aromatic curry that highlights Goa’s spice-rich heritage. Made with roasted spices, coconut, and poppy seeds, this dish is deeply flavorful and unique.
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Prep Time 25 minutes
Cook Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Coastal Indian, Goan
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 kg chicken cut into medium pieces, bone-in preferred
  • 2 medium onions sliced
  • 1 medium onion chopped (for masala)
  • 2 tbsp oil
  • ½ cup grated fresh coconut
  • 1 tbsp poppy seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 6 Kashmiri red chilies for color, mild spice
  • 4 cloves
  • 1- inch cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp turmeric powder
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes chopped
  • 2 green chilies slit
  • Salt to taste

Method
 

Instructions:
  1. Dry roast coconut, poppy seeds, coriander seeds, cumin, chilies, cloves, cinnamon, and peppercorns until fragrant. Grind into a fine paste with one chopped onion and turmeric.
  2. Heat oil in a large pan. Sauté sliced onions until golden.
  3. Add ginger-garlic paste and tomatoes, cook until soft.
  4. Stir in the ground masala and cook for 5–6 minutes.
  5. Add chicken pieces, green chilies, salt, and 2 cups water.
  6. Cover and simmer on low heat for 40–45 minutes until chicken is tender.
  7. Adjust seasoning and thickness of gravy.

Notes

Serving Suggestions:
  • Pair with Goan red rice or steamed basmati rice.
  • Serve with Goan pav, naan, or parathas for a wholesome meal.
  • Add lemon wedges and fresh coriander for garnish.