Xacuti is a rich coconut curry, servedÂ with classic Goan red rice, and best eaten with your fingers (so that you can lick them clean when youâre done).
The very first bite will transport you to Goa âÂ meals by the beach, with the wind in your hair and the sounds of the waves crashing on to the shore.
Needless to say, every family has their favourite version and this is ours.
So, play some Remo, pour yourself a feni and sit yourself down to one of the finest examples of Goan cuisine. Thatâs my dadâs version ofÂ a perfect Sunday lunch.
1Â kilo lean chicken
2 medium onions, cut into chunks
2Â medium potatoes, cubed (optional )
10-12 curry leaves
3 tablespoons oil
Masala (Spice paste):
Â½ a grated Coconut (about 1 cup)
4 â 5 cloves of garlic
Â½ â piece of ginger
Â½ an onion, sliced fine
6Â Kashmiri chillies
Â½ teaspoon clovesÂ (about 5-6 cloves)
1 teaspoon turmeric
1 teaspoon cumin
Â¼ teaspoon fenugreek seeds
1 teaspoonÂ fennel seeds
2â piece of cinnamon
1 tablespoon poppy seeds
1 tablespoon coriander seeds
Â½ teaspoon sesame seeds
salt to taste
- In a wide pan, heat 1 teaspoon oil & toast the coconut till light brown. Keep aside.
- In the same pan, fry the onion, garlic & ginger for about 2-3 minutes. Keep aside.
- Fry all the remaining spices until well toasted (about 3-4 minutes).
- Tip the coconut, toasted spices and the oinion-ginger-garlic into a blender. Adding a few tablespoons of water at a time, blend this to a fine paste. It should feel smooth and like velvet.
- Next heat 2 tablespoons of oil, add curry leaves, and let them splutter. Add the chopped onion and potatoes & sautÃ© till the onion is lightly pink.
- Add the chicken and sautÃ© for about 5 minutes. Add the spice paste with a little water and salt to taste. Cook till the chicken is done.
- Add a squeeze of lime juice just before serving.
- Serve hot with red rice or basmati.
Perfect with some chilled beer.
A nice Sunday snooze is highly recommended after tucking into this meal.
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