Xacuti Chicken | Hari Ghotra
3.5/5 rating (12 votes)

Xacuti Chicken

Chicken in Chilli-Coconut Paste

  • Heat Hot
  • Serves 4
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE
  • Prep 5 mins
  • Marinade 30 mins
  • Cook 30 mins
                             

A uniquely flavoured dish made from roasting a delicate blend of spices to form a thick paste with coconut and kashmiri chillies for an intense heat and delicious flavour.

Hari says

Chicken Xacuti is actually pronounced as shakuti. It's a unique South Indian dish from the Goan region that is made with poppy seeds and Kashmiri chillies. It's thought that 'shakuti' comes from the Portuguese dish 'chacuti' which has been modified and to produce this dish.

It's a dish that is cooked with some typical South Indian flavours in a typical South Indian style. The chicken is first marinated and the spices roasted and ground to create a fragrant paste. It radiates a beautiful bright red colour which comes from the lovely kashmiri chillies that are a key ingredient of this dish. If you are the mood to wake up your taste buds then this is the dish for you. Hot, fiery and delicious.

To buy the main ingredients for my Xacuti, buy my curry kit here.

  • Ingredients
  • Method
  • 8 chicken pieces on the bone skinless

Marinade

  • 1 tsp turmeric powder
  • 1 tsp salt (or to taste)

Xacuti paste

  • 100g fresh coconut, fresh grated/desiccated
  • 8 Kashmiri chillies, broken 
  • 2 tbsp coriander seeds
  • 5cm stick of cassia bark, broken
  • 1 tsp black peppercorns 
  • 1 tsp cumin seeds 
  • 1 tsp fennel seeds
  • 4 cloves
  • 2 star anise
  • 1 tbsp poppy seeds
  • 6 garlic cloves

Masala

  • 2 tbsp vegetable oil
  • 2 medium onions, finely sliced
  • ½ tsp nutmeg powder
  • 2 tsp tamarind paste
 

Marinade

  1. Marinade the chicken in salt and turmeric for 15-20 minutes.

Xacuti paste

  1. Heat a dry frying pan on a low heat and roast the coconut for 5-7 minutes until just brown. Remove and set aside.
  2. Dry roast the chillies, coriander seeds, cassia bark, peppercorns, cumin seeds, fennel seeds, cloves and star anise in the same pan for 2 mins just till they release their aromatics.
  3. Add the poppy seeds and roast for a further 1 minute.
  4. Remove the spices and leave them to cool before grinding them to a powder in a spice grinder. Remove and set to one side.
  5. Put the ginger and garlic into a blender with the toasted coconut and blend to a paste.
  6. Add the ground spices with about 100ml of water to create a thick paste.

Masala

  1. Heat oil in a pan and add sliced onions. Fry for 10 minutes once browned add the spice paste and fry for 5 minutes.
  2. Stir in the chicken pieces and coat in the spice paste. Leave to cook on a low heat with the lid on the pan until the chicken pieces are tender (about 20-30 minutes).
  3. Grate in the nutmeg and tamarind paste and leave for a further 5 minutes to cook.
  4. Add some boiling water to create a little more gravy. Garnish with fresh coriander and whole red chillies.

Served with

This is a really fiery South Indian dish which I like to eat with some plain rice. Looks and tastes amazing and it could blow you away!

Nutritional information

Typical values* per Serving
Calories189
Fat (g)13
of which saturates (g)5.9
Carbohydrates (g)4.2
of which sugars (g)2.9
Fibre (g)2.1
Protein (g)14
Salt (mg)0.84
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (8)

  • Hari Ghotra

    Hari Ghotra

    18 August 2015 at 19:08 |
    Hi Matthias That is praise indeed - I think Camellia is fantastic so thank you very much. Lovely to hear that you enjoyed the vindaloo so thank you for the feedback. Do let me know what else you try. I think the ginger is in the list I say about 3cm worth. Thanks again and enjoy Hari

    reply

  • Matthias

    Matthias

    18 August 2015 at 10:53 |
    Hi Hari, I stumpled upon your recipes while surfing Youtube. A friend introduced us to Camellia Panjabi, who happens to be one of his oldest friends. I feel your recipes are more authentic than hers - and she was my gold standard. Thank you so much for the recipes! Your pork vindaloo tastes like I remember it from 20 years ago, when you got it in most Indian restaurants in the UK.

    Am excited to cook this recipe tonight.

    You forgot to list the ginger. I just assume it is about 2 inches worth.

    Cheers, Matthias

    reply

  • Hari Ghotra

    Hari Ghotra

    04 June 2015 at 18:46 |
    Hi Helen Do you mean coconut milk? This is more of a dry paste so desiccated coconut would be better. Let me know what you think. Thanks Hari

    reply

  • Helene

    Helene

    04 June 2015 at 11:45 |
    Hi Hari, would it be possible to use tinned coconut instead of fresh?

    reply

  • Hari

    Hari

    12 January 2015 at 08:51 |
    Hi Maureen

    Just what you needed on a cold night! Glad you enjoyed it and even better to see you adapting the recipe to suit you! Thanks for sharing, what you going to try next? Hari

    reply

  • Maureen

    Maureen

    07 January 2015 at 23:41 |
    Made this on this downright frigid night. Comfort food. Excellent. I switched out the canola for ghee and used coconut water instead of plain water. I also served it with basmati cooked in coconut water. Very tasty. Nice heat but not uncomfortable.

    reply

  • Hari

    Hari

    01 December 2014 at 08:50 |
    Sounds like a plan to me. Also try the Thari Walee Lamb

    reply

  • Jeff

    Jeff

    30 November 2014 at 15:33 |
    Hi Hari. Gradually working my way through your recipes. So far Lamb Madras was gorgeous, Tangy fried okra a little iffy. Xacuti Chicken really nice but think it would work better with creamed coconut. Think maybe Vindaloo next?

    reply

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Hari Ghotra