Chickenxacuti Recipes

CHICKEN XACUTI

Chicken Xacuti image

One of the most wonderful coastal (Goan and Konkan) preparations of Chicken. Spicy, tangy full of flavour. From a cookery show by a five star chef. (Ingredients are listed in order of use)

Provided by Girl from India

Categories Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 29

Ingredients

1 kg chicken, cut into pcs for curry
1/4 teaspoon turmeric powder
1 teaspoon salt
2 inches ginger
10 cloves garlic
1/2 bunch coriander
5 green chilies
1 teaspoon peanut oil
2 sliced onions
2 green chilies, chopped
1 inch gingerroot
5 cloves garlic
1 large coconut, grated
1/2 bunch coriander
2 inches cinnamon
3 peeled cardamoms
1 teaspoon anise seed
1 teaspoon black peppercorn
1 tablespoon poppy seed
1 tablespoon coriander seed
8 -10 kashmiri red chilies
1 star anise
1 mace, flower
1/4 inch nutmeg
1/2 inch turmeric
2 teaspoons peanut oil
2 sliced onions
2 slit green chilies
1/4 cup water

Steps:

Marinate the chicken pcs in the turmeric and salt and keep aside.
Make a paste of ginger, garlic, coriander, chillies and add to the chicken and marinate for half an hour.
Heat 1 tsp oil in pan and sauté 2 sliced onions, green chillies, ginger, garlic for 3 minutes.
Add 1 grated coconut and sauté for another 5-7 minutes.
Once onions are crispy, keep aside.
On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, mace flower, nutmeg, and turmeric.
Make Xacuti masala by grinding together the onion mix and spice mixture.
Heat 2 tsp oil in pan and add the remaining 2 sliced onions and green chillies.
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala and water.
Cook for 15 minutes or till chicken is tender.
Garnish with coriander leaves.
Serve hot with Indian chapatis, bread or rice.
Serve lemon wedges at the side.

GOAN CHICKEN XACUTI

Goan Chicken Xacuti image

Yummy Goa chicken specialty...relished by all alike! Garnish with cilantro leaves and serve hot with boiled rice or bread.

Provided by dVOKDAqueen

Time 45m

Yield 3

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil, divided
1 cup grated fresh coconut
4 peppers dried red chile peppers
2 (1 inch) pieces cinnamon stick
6 whole cloves
4 each star anise
2 tablespoons poppy seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon ground turmeric
4 cloves garlic, minced
2 medium onions, chopped
1 ¾ pounds skinless, boneless chicken breasts, cut into small pieces
2 cups water
salt to taste
1 tablespoon tamarind pulp
1 tablespoon grated nutmeg

Steps:

Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

Nutrition Facts : Calories 555.8 calories, Carbohydrate 24.7 g, Cholesterol 150.7 mg, Fat 24.8 g, Fiber 8.6 g, Protein 59.6 g, SaturatedFat 11.5 g, Sodium 160.7 mg, Sugar 6.5 g

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