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    Published On : Tue, Dec 18th, 2012

    Chicken Xacuti – Goa at your door step.

    Goa at your door step

    “This recipe is very famous in Goa and normally people prepare it on occasions or at small get together’s. This is the most popular food selection in Goa apart from the main dishes like Sorpotel and Vindaloo  which are pure Goan delicacies” says Laura Azavedo –  A teacher at Ira International School who is a Goan by birth and resides at Nagpur.She further adds that this dish truly reflects the tradition of Goa and also its culture because this dish has a variety of spices that blend together to give that blend of taste, the same way like Goa absorbs all the various cultures and people who come for holidays and blends well with them to become that perfect holiday destination.


    Preparation Time : 25 minutes
    Cooking Time : 40 minutes
    Servings : 4


    Chicken, cut into 12 pieces – 1 (800 grams)

    Oil – 4 tablespoons ( 2 – 4 tablespoons )

    Coconut, scraped – 1 cup

    Garlic – 4-6 cloves

    Whole dry red chillies, broken – 4

    Cumin seeds – 1 teaspoon

    Coriander seeds – 1 1/2 tablespoons

    Black peppercorns – 10

    Fennel seeds (saunf) – 1 teaspoon

    Carom seeds (ajwain) – 1 teaspoon

    Poppy seeds (khuskhus/posto) – 2 tablespoons

    Cloves – 6

    Cinnamon – 2 inch stick

    Star anise – 4

    Turmeric powder – 1/2 teaspoon

    Onions, chopped – 2 medium

    Salt – to taste

    Tamarind pulp – 1 tablespoon
    Nutmeg, grated – 1/4 teaspoon


    Heat one teaspoon of oil in a pan and lightly brown coconut and transfer into a mixer jar. Add garlic cloves.

    Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant. Add it to the coconut in the jar. Add turmeric powder and a little water and grind to a smooth paste.

    Heat the remaining oil in a deep pan and sauté onions till well browned. Add chicken and sauté on high heat for two to three minutes. Add salt and mix.

    Add the masala paste and stir well. Add two cups of water and stir. Add tamarind pulp and mix.

    Grate some nutmeg (about ¼ teaspoon) and add. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till the chicken is done.

    Serve hot with boiled Goan red rice or Bread.


    By Laura Azavedo


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