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Goan Style Xacuti Chicken

Updated: Aug 21, 2023


800 Grams Chicken Breast, cut into bite-size pieces

½ cup to 1 cup Coconut unsweetened shredded

4 tbsp Oil

4 - 6 Garlic cloves crushed

1 tbsp Ginger paste

4 Whole dry red chillies broken

1 tsp Cumin seeds

1 ½ Coriander seeds

10 Black peppercorns

6 Cloves

2-inch Cinnamon stick

4 Star anise

½ tsp Turmeric powder

2 Onions chopped

Salt to taste

1 tbsp Tamarind paste

¼ tsp Nutmeg grated


- Heat one tablespoon 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, 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 ginger. 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 and mix. Add nutmeg. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till oil separates.

- Serve hot with rice

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