This is one of the famous dishes of Goa. It’s spicy coconut gravy goes well with rice, bread, chapatis or rice-pooris called wade. I have made chicken xacuti many times but I liked the one I made today the most.

1 kg chicken
For green masala:
10 green chilies
2 inch piece ginger
20 garlic pods
1 bunch fresh coriander leaves
juice of 1 lime
2 tsp turmeric
1 tsp salt
For red masala:
1/2 cup coriander seeds
8 dry red chillies
16 cloves (lavang)
10 pepper (meri)
1 tbsp. poppy seeds (khus-khus)
1/4 nutmeg (jaiphal)
1/2 mace (patri)
2 inches cinnamon stick (tiki)
1 star anise (dagad phool)
1 tbsp fennel seeds (badishep)
1 tbsp cumin seeds (jeera)
4 cardamom (velchi)
1 masala elaichi

For roasting:
1/2 coconut scraped
2 medium onions, chopped
For frying:
6 medium onions, finely chopped
2 tomatoes, chopped
4 tbsp oil

freshly chopped coriander leaves

Cut the chicken into small pieces and wash.
Grind the ingredients needed for green masala by adding little water. Apply the paste to the chicken and keep aside to marinate for one hour.
Roast the ingredients for red masala, one by one, taking care not to burn.Grind all the spices, except poppy seeds and pepper. Make a paste by adding little water. keep aside.

Roast onion and coconut till golden brown. Cool, add the poppy seeds and pepper. Grind to a fine paste by adding water. keep aside.
Heat a thick bottomed utensil and add oil. Add the chopped onion and fry till soft and translucent. Add the tomatoes and fry well till the oil separates.
Add the marinated chicken, stir, cover with a lid and cook for 20 minutes.
Add the red masala paste and cook for 10 minutes or till the chicken is well cooked and soft.
Now add the coconut paste, stir well and add water if the gravy is too thick. Add salt as per taste.
Once the gravy is cooked well put off the fire and add the fresh coriander leaves.

Credits: Mrs Triveni Sardessai


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