Chicken Xacuti (Goan Style)Ingredients:
Chicken - 500grms
Ginger & garlic paste - 1 tbsp
Coconut grated - 1 cup
Cinnamon - 2 inch stick
Cloves -4 nos
Star anise - 3 nos
Cardamom - 2 nos
Red chilli powder - 2 tbsp
Coriander powder - 1 1/2 tbsp
Turmeric powder 1/2 tsp
Poppy seeds (khuskhus) - 2 tbsp
Carom seeds (ajwain) - 1 tsp
Cumin seeds -1 tsp
Black pepper powder -1 tsp
Fennel seed powder -1 tsp
Onion chopped - 2 medium
Tamarind pulp - 1 tbsp
Nutmeg powder- 1/4 tsp
Oil - 1/3 cup (Peanut oil or coconut oil)
Salt - to taste
Water - 2 cups
Method
Clean and cut the chicken into small pieces. Marinate the chicken pieces with ginger garlic paste, turmeric powder and little salt, keep aside. Take a frying pan, heat one tablespoon of oil and roast the grated coconut along with sliced onions till light brown. Add chilly powder and coriander powder, stir it for 2 minutes. Grind to a thick paste and keep aside.
In a frying pan, dry roast cinnamon, cloves, star anise, cardamom, poppy seeds, carom seeds and cumin seeds till a nice smell comes out. Grind to a powder.
In a thick-bottomed pan heat the remaining oil and saute the marinated chicken pieces till the water content gets evaporated. Add the grind coconut paste and the grind powder of spices, mix well. Close the pan with a lid and bring to a boil, stir in between. Pour the tamarind juice and simmer the flame, add salt to taste. Cook this till the chicken pieces become tender and the oil get separates. Add the nutmeg powder just before putting off fire.
Serve with chapathi or rice.
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