Sunday, June 15, 2008

Xacuti or Sagoti or Shakuti - Goan Chicken

This is my aunt's recipe.

Please note that, I do not claim that this (or any other on my blog) recipe/s is/are the most authentic ones. I am sharing just my family's recipes which are authentic to me. If you like, I invite you to try them, taste them, savour them & enjoy them as much we do.

Goan Chicken Curry
Ingredients1.5 lb Chicken
1 tbsp oil
salt to taste
A pinch of sugar
1 small onion, minced
1 tbsp tamarind pulp
1/2 cup coconut milk
6 kashmiri chilies

Masala for marinating the chicken
2 green chilies
1" ginger
2 flakes of garlic
1 tbsp yogurt
1/2 tsp turmeric powder

Roast the Spices-
4 cloves
1" piece of Cinnamon
1/8 tsp turmeric powder
1 tsp fennel seeds/badishep/variyali/saunf
1/4 tsp fenugreek seeds
1 green cardamom
1 brown cardamom (optional)
1/2 tsp shahjira
1/2 tsp mustard seeds/rai/mohri
1 tbsp coriander seeds
1 tbsp poppy seeds
1/4 tsp nutmeg powder or small piece of nutmeg

Dry Roast -
1/4 cup dry/dessicated coconut
1/4 cup fresh coconut

Roast with 1 tsp oil
1 medium onion, sliced

1 tbsp chopped coriander leaves/cilantro
Suggested Accompaniments
Vade or
Amboli or
Plain rice or
Rice Bhakri or
chapati or
Pao or
1. Clean the chicken. Cut into bite sized pieces
2. Grind the masala for marinating. Apply to the chicken. Cover & refrigerate for at least 4 hours or overnight.
3. Soak Kashmiri chilies in 1/4 cup warm water. Set aside for 1/2 hour.
4. Roast whole spices one after the other on a very low flame till a nice aroma is wafted from your kitchen.
5. Roast dry & fresh coconut on a very low flame till the coconut is brown but not burnt.
6. Heat 1 tsp oil. Add sliced onion. Fry till it is brown but not burnt.
7. Grind roasted spices, coconut, onion, kashmiri chilies with water, tamarind pulp. Grind to a very fine paste.
8. Heat 1 tbsp oil in a pressure cooker /handi. Add a pinch of sugar. Let it caramelize. Now add minced onion. Saute for 2 minutes.
9. Add ground masala. Saute for 1 minute.
10. Add marinated chicken. Saute for 2 minutes.
11. Add water for the desired consistency. I added about 1 cup water.
12. Add salt to taste. Stir. Let it cook for 4 -5 whistles.
13. Let the pressure drop completely before opening the cooker.
14. Let it simmer for 5 minutes.
15. Add coconut milk. Let it simmer for 1 minute.
16. Cover with the lid.
17. Garnish with chopped coriander leaves, just before serving.

Note -
1. The original recipe asked for 1 cup oil which I substantially reduced.
2. The original recipe also asked for 1/2 cup fresh, 1/2 cup dry and 1 cup coconut milk from fresh coconut. I halved the coconut measure for each type. I also used organic reduced fat coconut milk from the can.
3. A pinch of sugar is added to caramelize the onions quickly.
4. The curry tastes even better after few hours or next day.
5. I served it with Amboli (Recipe coming soon).

This Goan Chicken Curry is my contribution to Vandana Rajesh's Chicken Event.


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