Xacuti (Goan Coconut Chicken Curry)

This Portuguese-inspired Indian curry is excerpted from 'The Indian Cooking Course' cookbook
Gareth Morgans

Gareth Morgans

Pronounced “shakooti”, this Portuguese-inspired curry is also called “sagoti”, and can be made with shrimp or meat. It is a thick curry made as hot or mild as the cook likes it, and is a part of the local Christian cuisine all over Goa.

Recipe excerpted from The Indian Cooking Course by Monisha Bharadwaj. Click here to purchase your own copy.

Ready in
1 h 15 m
4
Servings
614
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 small cinnamon stick
  • 10 black peppercorns
  • 5 dried red Kashmiri chiles, broken in half and seeds shaken out
  • 1 Tablespoon coriander seeds
  • 1 Teaspoon fennel seeds
  • 1 Teaspoon white poppy seeds
  • 2 onions, sliced
  • 1-inch piece of fresh root ginger, scraped and chopped
  • 7 garlic cloves, chopped
  • 4 Tablespoons fresh grated coconut, or dried coconut soaked for 20 minutes in warm water
  • 1 3/4 Pound chicken legs, skinned and halved at the joint
  • 1 Teaspoon ground turmeric
  • 3 tomatoes, finely chopped
  • salt
  • a few shavings of nutmeg, to serve

Directions

Heat half the oil in a skillet over high heat and add all the ingredients from the cinnamon to the poppy seeds. As soon as they start to sizzle, put in the onions and cook for 7 to 8 minutes until very soft and golden, then add the ginger and garlic and cook for a minute or so.

Stir in the coconut and cook until toasted and brown, stirring continuously to prevent it from scorching. Put this mixture into a blender and add enough water to just cover it. Blitz to a fine puree and set aside.

Heat the remaining oil in the same skillet (after giving it a wipe) over high heat, add the chicken pieces and cook until sealed and light brown. Sprinkle in salt to season and the turmeric and cook for a minute or so, then pour in the puree from the blender and rinse the blender out with a little water. Pour this in as well.

Add the tomatoes, bring to a boil then reduce the heat and simmer for 15 to 20 minutes, or until the chicken is cooked through. Adjust the seasoning the taste and serve hot with a few shavings of nutmeg.

Nutritional Facts

Total Fat
43g
67%
Sugar
9g
N/A
Saturated Fat
12g
62%
Cholesterol
185mg
62%
Protein
36g
73%
Carbs
21g
7%
Vitamin A
122µg
14%
Vitamin B12
1µg
19%
Vitamin B6
1mg
58%
Vitamin C
101mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
15%
Vitamin K
22µg
27%
Calcium
97mg
10%
Fiber
6g
23%
Folate (food)
49µg
N/A
Folate equivalent (total)
49µg
12%
Iron
4mg
20%
Magnesium
87mg
22%
Monounsaturated
19g
N/A
Niacin (B3)
11mg
55%
Phosphorus
411mg
59%
Polyunsaturated
8g
N/A
Potassium
1018mg
29%
Riboflavin (B2)
0.4mg
22.6%
Sodium
1013mg
42%
Thiamin (B1)
0.3mg
18.5%
Trans
0.2g
N/A
Zinc
4mg
25%

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