Learn how to make chicken xacuti ( Low Calorie) Chicken Xacuti is a popular Goan chicken curry in which chicken is cooked in a medley of Indian spices along with a delicious coconut flavor. This mouthwatering chicken curry is a must try owing to uniqueness as we have used a freshly made Garam masala We have reduced the amount of coconut to balance the number of saturated fats. This dish is perfect for a day when you want to make something special yet comforting. It has a burst of flavors and the tender chicken that will melt in your mouth. Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat. Serve it with whole wheat chapatti or brown rice and we are sure you will taste heaven. Please try this yummy recipe and post your feedback.

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Chicken Xacuti

Ingredients

  • 500 gms chicken curry cut
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 tablespoons oil
  • 1/4 cup coriander
  • 1/4 cup mint
  • 2 green chillies
  • ½ inch ginger
  • 4 cloves of garlic
  • 1 tbsp ginger garlic paste
  • 2 onions chopped
  • 1/2 inch cinnamon stick
  • 3 whole cloves
  • 4 dried red chiles
  • 1 tbsp white poppy seeds
  • 1/2 tsp mace
  • 1 tsp cumin seeds
  • 6 black peppercorns
  • 1 tsp fennel seeds
  • 1 star anise
  • 1 tbsp coriander seeds
  • 1 bay leaf
  • 1/4 tsp nutmeg powder
  • 1 onion sliced
  • 1/4 cup grated fresh coconut

Instructions

  1. In a mixer grind coriander, mint, green chillies, garlic and ginger to a paste.
  2. Put chicken in a bowl, add 1/2 tsp salt, coriander paste, lemon juice and half of turmeric and red chili powder, , and mix well.
  3. Refrigerator for 30 minutes to marinate.
  4. Heat 1 tbsp oil in a pan and add the cinnamon, cloves, chiles, poppy seeds, mace, cumin, peppercorns, fennel, star anise, coriander, bay leaf, nutmeg, and sliced onions and sauté for 5 to 7 minutes more or until the onion is browned.
  5. Add the cocunut and saute for 5 minutes more or until the coconut is browned.
  6. Transfer to a plate and set aside to cool to room temperature.
  7. Transfer to a food processor with 1 cup water, and process to a fine paste.
  8. Heat the remaining oil in pan, add the chopped onions and saute till they get soft and translucent.
  9. Add ginger garlic paste and saute till the raw aroma goes away.
  10. Add the remaining salt, chili powder and turmeric and sauté until the spices are cooked and till they start sticking to the pan.
  11. Add 1/4 cup of water and let the spices cook.
  12. Add chicken, and saute for 3-4 minutes.
  13. Add 1 cup water, cover the pan and let the chicken cook.
  14. When the chicken is 70% done add the coconut paste.
  15. When the mixture comes to a boil, lower the heat and cook until the chicken is cooked through.

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