Goan chicken xacuti
Curries With Bumbi · ♥ 900 likes · 19.8K views · 8 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1.38 kg chicken
- 2–3 tbsp oil
- 2 tsp cumin seeds
- 1½ tbsp coriander seeds
- 1½ tsp ajwain
- 1½ tsp fennel seeds
- 1 inch cinnamon
- 4 whole cloves
- 4 whole cardamom
- 10 whole black peppercorns
- 390 g finely chopped onions
- ¾ cup desiccated coconut
- 4 tbsp white poppy seeds
- 25 g finely grated garlic
- 30 g finely grated ginger
- 1 tsp turmeric powder
- 1 tsp malt vinegar
- 2 tbsp lemon juice
Marinate the chicken with the lemon juice and a teaspoon of salt about half an hour.
- 1 tsp salt
- 1 whole star anise
Warm some oil over medium heat, then lower to low and add cumin, coriander, ajwain and fennel seeds, cinnamon, cloves, cardamom, black peppercorns and the star anise; fry on low until fragrant, not dark brown, or the dish turns bitter.
Frying the whole spices
Add the finely chopped onions and fry on medium until slightly brown, not dark.
Add the white poppy seeds and fry (or soak them an hour, drain, and grind them in with the paste later).
In the same pan heat the rest of the oil on medium; fry the grated garlic and ginger a minute.
Garlic, ginger and the chicken
- 2 tsp Kashmiri red chilli powder
- 1 cup water
Blend the cooled onion, coconut and spice mix with the Kashmiri chilli powder, turmeric and a cup of water to a smooth paste.
- 2 whole dry bay leaves
Add two bay leaves to the chicken, then the blended masala, rinsing the jar with a little water; add a teaspoon more salt.
Building and simmering the curry
Taste and adjust the seasoning; add the malt vinegar.
- fresh coriander leaves
- green chilies
Add fresh coriander leaves and green chilies; cover 2 minutes on medium heat.
The gravy thickens as it cools; loosen with a little hot water when reheating. The masala paste and the curry both freeze.
Thickening, serving and freezing