Goan Chicken Xacuti
Yummy Goa chicken specialty...relished by all alike! Garnish with cilantro leaves and serve hot with boiled rice or bread.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 1tablespoon olive oil, divided
- 1cup grated fresh coconut
- 4peppers dried red chile peppers
- 2(1 inch) pieces cinnamon stick
- 6whole cloves
- 4each star anise
- 2tablespoons poppy seeds
- 1tablespoon cumin seeds
- 1tablespoon whole black peppercorns
- 1tablespoon fennel seeds
- 1tablespoon coriander seeds
- 1teaspoon ground turmeric
- 4cloves garlic, minced
- 2medium onions, chopped
- 1¾ pounds skinless, boneless chicken breasts, cut into small pieces
- 2cups water
- salt to taste
- 1tablespoon tamarind pulp
- 1tablespoon grated nutmeg
Instructions
Step 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.Step 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.Step 3
Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.Step 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.