Goan Chicken Xacuti

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

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

1. 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.
2. 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.
3. Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
4. 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.