Roasted Coconut Goan Chicken Curry — Goan Chicken Xacuti
A Goan chicken curry in a roasted-coconut-and-poppy-seed gravy with kashmiri chilli, star anise, and a tangy tamarind finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast desiccated coconut in a dry skillet over medium heat 2 to 3 minutes until deeply golden. Add poppy seeds, coriander, cumin, fennel, peppercorns, cloves, star anise, cinnamon, and dried chillies; toast 90 seconds until fragrant. Cool 1 minute, grind to coarse powder. Mix with Kashmiri chilli powder, ginger-garlic paste, tamarind paste, and 1/2 cup water into smooth thick paste. Finely chop onion and tomato.
Sear
Heat 3 tbsp oil in a heavy saucepan or large skillet over medium heat. Place chicken skin-side down, sear 4 to 5 minutes undisturbed until skin is deeply golden. Flip, sear 2 to 3 minutes more. Remove and set aside.
Saute
Add remaining 1 tbsp oil, lower heat to medium. Add onion, cook 6 to 7 minutes stirring until deep golden brown. Add xacuti paste, cook 4 to 5 minutes on medium-low, stirring, until oil beads at edges and masala turns deep mahogany.
Build
Add chopped tomato and remaining 0.5 tsp salt. Cook 3 minutes on medium-low, mashing tomato until it breaks down. Return chicken with juices, add 400ml hot water, stir and cover.
Simmer
Simmer on low heat 14 to 16 minutes until chicken reaches 165°F (74°C) internal temperature. Uncover and reduce on medium 2 to 3 minutes if gravy is too loose—finished gravy should be thick and clinging to chicken. Rest 2 minutes off heat.
Plate
Garnish with fresh coriander and serve with pao bread, sannas, or basmati rice, lime pickle, and roasted papad alongside.
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